cajun shrimp fettuccine
(1 rating)
Here in south Louisiana fresh shrimp is only as far away as the neighborhood grocery stores. If you can't get fresh shrimp it's okay to use frozen just don't get the precooked shrimp or it will end up too rubbery from overcooking. Shrimp cooks so fast that when we do boils the shrimp only go in for 3-5 minutes depending on the size AFTER the fire has been turned off.
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(1 rating)
Ingredients For cajun shrimp fettuccine
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1 pkgfettuccine pasta (16oz)
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1 cdiced onions
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1/2 cdiced green bell pepper
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1/2 cdiced celery
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1 Tbspminced garlic
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2 Tbspchopped fresh parsley
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1/2 tspcajun seaoning (i like paul prudhomme's seafood magic).
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2 lbpeeled shrimp
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1 chalf and half
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1 lbvelveeta mexican style cheese, cubed
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2 Tbspparmesan cheese
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1/2 stickbutter
How To Make cajun shrimp fettuccine
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1Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
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2Saute the bell pepper, onions and celery in the butter until the onions start to look clear. Add the garlic and cook for another minute or two (not too long or it will burn).
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3Add the half and half, the cajun seasoning, and the velveeta cheese. Simmer until cheese is melted. If you want the sauce thinner, add a little more half and half . Remove from heat and add the shrimp, the parsley and the fettuccine.
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4Transfer to a buttered or sprayed casserole dish and sprinkle parmesan cheese ovr top. Bake uncovered at 350 F for 20-30 minutes, or until bubbly.
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