This fettuccine boasts Louisiana shrimp and classic creole flavors melded with rich fettuccine in a creamy, spicy Alfredo sauce. This relatively simple dish is inspired by most recent trip home to Baton Rouge. My sister Dawn made it and everyone loved it. I used Creole seasoning and Louisiana gulf shrimp. The base of this dish, the holy trinity— onion, celery and bell pepper, is the same as the base for many Louisiana classics such as gumbo or etouffee, giving it that familiar Louisiana flavor.
Once the ingredients are prepped, this dish comes together in about 25 minutes, making it a sophisticated weeknight dinner option. I melted the butter in my round dutch oven, then sauteed the onion, celery and bell pepper. I then stirred in a teaspoon of flour to thicken it. Next, I stirred in the raw shrimp and chopped parsley. I reduced the heat and allowed it to cook until the shrimp were pink throughout. During this time, I also prepared the fettuccine according to the package’s instructions.
Once the shrimp is cooked throughout, I removed the mixture from the heat and stirred in the velveeta and half-and-half. Once the cheese was completely melted, I stirred in the cooked fettuccine.
- 2 pounds raw shrimp
- 2 table spoons Creole Seasoning, such as Tony Chachere’s
- 16 ounce package of fettuccine, uncooked
- ¾ cup butter (1 and ½ sticks)
- ½ cup green bell pepper, chopped
- ¼ cup onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon all-purpose flour
- ¼ cup fresh parsley, chopped
- 8 ounces velveeta cheese, cubed
- 1 cup half-and-half
- Grated parmesan cheese
- Peel and devein the raw shrimp. Generously season the shrimp with creole seasoning. Set aside.
- Prepare the fettuccine according to the package’s directions. While the pasta is cooking, prepare the sauce.
- Heat the butter in a dutch oven over medium heat until melted. Once the butter is melted, add the onion, celery and bell pepper. Cook until softened, approximately three minutes. Stir in one teaspoon of flour. Stir in the shrimp and parsley. Reduce the heat and cook, stirring often, until the shrimp is cooked and pink throughout, 10-15 minutes.
- Once the shrimp is cooked, remove the mixture from the heat, and stir in the velveeta cheese and half-and-half. Once the cheese is completely melted and the mixture is smooth and creamy, stir in the cooked fettuccine. Adjust seasoning by adding salt and pepper to taste. Sprinkle with grated parmesan if desired. Serve immediately.