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  • Writer's pictureTommy Centola

Shrimp and Crawfish Fettuccini

Updated: Jan 4, 2020

Since we are in the crawfish season, this week I will post two more crawfish recipes.

3 sticks (3/4 pound) Butter

3 cups Onions, chopped

2 cups Green Bell Peppers, chopped

1 cup Celery, chopped

1/2 cup All-purpose Flour

1/2 cup Fresh Parsley, chopped

1 1/2 pounds medium Shrimp, peeled and deveined

1 1/2 pounds Crawfish Tails

2 cups Half and Half

1 pound Velveeta Cheese, cubed

2 tablespoons Pickled Jalapeño Peppers, chopped

2 teaspoons Garlic, chopped

Creole Seasoning to taste

1 pound Fettuccini, cooked and drained

1 cup grated Parmesan Cheese

Preheat oven to 350℉.

Melt butter in a heavy large Dutch oven over medium heat. Add the onions, bell peppers and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden.

Add the flour and stir to mix. Cook, stirring often, for 2 to 3 minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about 5 minutes, or until the shrimp turn pink.

Add the half and half, cheese, jalapeño peppers an garlic. Stir until the cheese is completely melted and the mixture thickens, about 5 minutes. Season to taste with Creole Seasoning.

Arrange the fettuccini in a 3-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan Cheese.

Bake for about 10 minutes or until the mixture bubbles.


Good Cooking, Good Eating and Good Living!!!

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