This is a favorite of my family. It's easy & very yummy. My family likes it hot so I spice it up with cayenne & cajun seasoning. I drempt up this dish when we were living in Grand Isle Louisiana. It's best with "fresh caught" shrimp & crab, but I have used frozen. It's very versatile so you can add whatever you think will taste good in it. We like to add broccoli.
1cook pasta according to package directions & set aside.
2Saute first 9 ingredients, on a low to med heat, in the butter/oil until clear. Stir frequently, it is important not to let them brown.
3While the veg are sauteing, put the cheese, cream/stock, & the mushroom soup in a sauce pan on low to med heat until the cheese melts. Stir frequently so that it doesn't stick. If you are going to add any fresh/frozen vegetables, cook them now also
4When the veggies are clear add the shrimp, salt pepper, & other seasonings and cook until the shrimp are done. This usually takes about 5 min. The shrimp will produce some liquid.
5Add the crab & cheese sauce to the shrimp & veggies (and the cooked fresh/frozen veggies) and heat for a couple of min. (If you want a thicker cheese sauce use less liquid in the melting process. You can always add liquid as needed while it's melting)
6Remove from heat and stir in pasta careful not to break the pasta up.
7Serve hot garnished with shalott tops and chopped parsley.