Shrimp Fettucine

Seafood fettucine is a very popular dish here in south Louisiana.  I like to think of it as a special occasion dish because it's definitely on the indulgent side in terms of cost and calories...but every now and then it's worth the splurge!  Here's a special recipe for fettucine I received from my mother in law last year.  You can make it using either crawfish or shrimp; it's delicious either way!


Recipe Notes:

• The original recipe calls for fettucine noodles, but I've switched to egg noodles (thin to medium width).  I find that it's easier to stir and get the goodies distributed when I don't have to fool with the longer noodle strands.
• One manufacturer's "medium" egg noodle might be another's "wide". What you're looking for here is a noodle comparable in width to a fettucine noodle.
• Great for feeding a crowd!  Only have 2 mouths to feed?  Leftovers freeze wonderfully.
• Any size shrimp would work for this recipe, so don't worry about buying the pricier bigger shrimp.  (I used 90-120 count/pound)

Kay's Seafood Fettucine
Serves 8-10 generously

1 1/2 lbs. diced onion, bell pepper, and celery mix
3 sticks butter
2 cloves garlic, minced finely
1/3 cup flour
1 pint half and half
1 lb. Mexican Velveeta®
2 tsp. Tony Chachere's® seasoning (more or less to taste)
2 lbs. crawfish or shrimp
1 lb. thin to medium egg noodles

Saute vegetable mix in melted butter over medium heat until softened and translucent.  Add minced garlic and flour to pan, stirring well.  Cover and reduce heat to medium low.  Cook for 15 minutes, stirring occassionally.  Add half and half, cheese, seasoning, and seafood.  Stir until cheese is melted.  Cover and cook over low heat for 30 minutes, stirring often to prevent cheese sauce from sticking and burning.

While sauce is cooking, bring a large pot of water to a boil.  Cook egg noodles according to package directions.  When sauce is ready, add drained noodles and stir to combine.