cajun shrimp fettuccine
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.
prep time
cook time
method
---
yield
Ingredients
- 1 package fettuccine pasta (16oz)
- 1 cup diced onions
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon cajun seaoning (i like paul prudhomme's seafood magic).
- 2 pounds peeled shrimp
- 1 cup half and half
- 1 pound velveeta mexican style cheese, cubed
- 2 tablespoons parmesan cheese
- 1/2 stick butter
How To Make cajun shrimp fettuccine
-
Step 1Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
-
Step 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).
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes