Crabmeat and Shrimp Fettuccini

Donna Graffagnino


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!

pinch tips: Perfect Pasta Every Time





25 Min


50 Min


Stove Top


3 stick
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
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

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.
Add enough flour to form a paste and stir mixture for 5 minutes to get the flour taste out.
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.
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.
Lower heat to medium-low. Add crabmeat, salt and cayenne and simmer, stirring often until the sauce thickens, about 8-10 minutes.
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.
Serve hot with crusty French bread. Enjoy!

About this Recipe

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