Recipe: Shrimp Fettuccine

Boys and Girls of all ages! Do you need a delicious, scrumptious meal? A meal that tastes ‘out-of-this-world’ good and guaranteed to put the yum-yum face on everyone at the table? This is your go-to meal. Creamy, buttery, shrimpy (is that a word – and does anyone really care?). Whip up a batch of Shrimp Fettuccine and get ready to knock their socks off.

SHRIMP FETTUCCINE

3 sticks butter or margarine
3 medium onions, chopped
3 to 4 ribs celery, chopped
2 large bell peppers, chopped
¼ cup flour
¼ cup fresh parsley
3 crushed garlic cloves
3 to 4 lbs. peeled shrimp (or crawfish tails) cut up
1 pint half and half
1 pint whole milk
1 lb. Velveeta jalapeno (Mexican) cheese cut into pieces
Salt, black pepper and red pepper to taste
1 ½ lbs. fettuccine, broken
Parmesan cheese

Sauté onions, celery, and bell peppers in butter until clear and mushy. Add the flour, stirring well and often, cooking at least 30 minutes.

Add parsley, garlic and shrimp or crawfish tails, cooking at least another 30 minutes. Add half and half, Velveeta and seasonings, stirring well until cheese has melted. Cover and cook over low heat (simmer) at least 30 minutes, stirring occasionally.

Cook fettuccine, adding a little oil to salted water, according to package directions. Drain well and place in a large pot. Using a slotted spoon ladle shrimp and vegetable mixture over fettuccine. Add enough sauce until mixture is well balanced.

Pour into two buttered casserole dishes. Add more sauce after ingredients settle. Sprinkle generously with Parmesan cheese. Bake uncovered at 350 degrees until hot and bubbly (30 minutes or longer).

Serves 18 to 20

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One Comment Add yours

  1. I’ll be right over….

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