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!
1Preheat 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.
2Add enough flour to form a paste and stir mixture for 5 minutes to get the flour taste out.
3Add the parsley and shrimp and cook for 5 minutes, stirring frequently. Mixture will be very thick but it's supposed to be this way.
4Slowly 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.
5Lower heat to medium-low. Add crabmeat, salt and cayenne and simmer, stirring often until the sauce thickens, about 8-10 minutes.
6Add 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.