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!


★★★★☆ 5 votes

25 Min
50 Min
Stove Top


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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)

How to Make Crabmeat and Shrimp Fettuccini


  • 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.
  • 7Serve hot with crusty French bread. Enjoy!

Printable Recipe Card

About Crabmeat and Shrimp Fettuccini

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

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