This recipe comes from C&R Seafood, they are Louisiana shrimpers who make their home in Hammond Louisiana. They have been shrimping the Louisiana waters for 17 years. I hope you enjoy! Shrimp Fettuccine Bake 1 package of fettuccine noodles 16oz. 1 cup of diced onions 1/4 cup celery 1/2 cup diced green bell pepper 3 Tablespoons flour 1 Tablespoon minced garlic 1-2 Tablespoons of parsley flakes 1/2 teaspoon of Cajun Seasoning 1 lb. peeled shrimp 3/4 cup half and half 1 lb. Velveeta Mexican style cheese, cubed 2 Tablespoons parmesan cheese Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery, and bell pepper and cook until softened. Stir in the flour and cook for 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning, and shrimp, cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for 20-30 minutes, or until bubbly.

 

 

Click here to open

Adobe .pdf file

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp Fettuccine Bake

 

This recipe comes from C&R Seafood, they are Louisiana shrimpers who make their home in Hammond Louisiana. They have been shrimping the Louisiana waters for 17 years. I hope you enjoy!

1 package of fettuccine noodles 16oz.
1 cup of diced onions
1/4 cup celery
1/2 cup diced green bell pepper
3 Tablespoons flour
1 Tablespoon minced garlic
1-2 Tablespoons of parsley flakes
1/2 teaspoon of Cajun Seasoning
1 lb. peeled shrimp
3/4 cup half and half
1 lb. Velveeta Mexican style cheese, cubed
2 Tablespoons parmesan cheese

Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery, and bell pepper and cook until softened. Stir in the flour and cook for 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning, and shrimp, cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for 20-30 minutes, or until bubbly.

Jane Daugherty Giddens shared The Back Porch Swing's photo.