Crabmeat and Shrimp Fettuccini

Donna Graffagnino

By
@StillWild

Also called Seafood Fettuccini, this dish is sure to please everyone and is super easy to make. This recipe makes a lot so if you're not feeding an army you may want to cut the recipe in half. Ahhhh, C'est ci bon!


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Comments:

Serves:

12

Prep:

25 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

3 stick
butter
3 medium
onions, chopped
1 bunch
green onions, sliced
3 stalk(s)
celery, chopped
2 medium
bell peppers, seeded and chopped
1/2 - 3/4 c
all purpose flour
1/4 c
chopped parsley (or 1/8 c dried)
1 1/2 lb
shrimp
1 1/2 lb
lump crab meat, picked through for shells
2 - 3 c
half and half
1 lb
velveeta, cubed
2 Tbsp
jalapeno peppers, seeded & minced
3-4 large
garlic cloves, minced
salt and cayenne pepper to taste
1 lb
fettuccini, cooked and drained
1/2 c
parmesan cheese, grated (optional)

Directions Step-By-Step

1
Preheat Oven to 350* F
Melt butter in a heavy pot or Dutch oven over medium heat. Add the onions, green onions, celery and bell peppers and cook until soft, about 8-10 minutes.
2
Add enough flour to form a paste and stir mixture for 5 minutes to get the flour taste out.
3
Add the parsley and shrimp and cook for 5 minutes, stirring frequently. Mixture will be very thick but it's supposed to be this way.
4
Slowly add the half and half, stirring to smooth out the flour mixture to a fairly thick sauce. Add Velveeta, jalapeno peppers and garlic and continue to stir until cheese is melted.
5
Lower heat to medium-low. Add crabmeat, salt and cayenne and simmer, stirring often until the sauce thickens, about 8-10 minutes.
6
Add the fettuccini and gently toss to coat pasta. Pour the mixture into a 3 quart buttered casserole and sprinkle with Parmesan if desired. Bake uncovered for 20 minutes or until heated through and bubbly.
7
Serve hot with crusty French bread. Enjoy!

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole