Shrimp Fettuccine

Shrimp Fettuccine

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 8

    • About This Recipe

    “A rich and colorful fettuccine that will be a hit at your next dinner or party. My Creole aunt shared this recipe with me after I married, told me THIS was the way to a mans heart!”

    Ingredients

  • 1/4 lbbutter
  • 3tablespoonsflour
  • 1onion, chopped
  • 3stalksgreen onions, chopped fine
  • 1tablespoongarlic
  • 2tablespoonssalt
  • 2tablespoonspepper
  • 1tablespooncreole seasoning( Tony’s)
  • 1cupparsley( or 1/4 cup dried parsley)
  • 1/2 pintwhipping cream
  • 1cupparmesan cheese, grated
  • 16ouncessharp cheddar cheese
  • 1/4 cupwhite wine
  • 1lbshrimp, peeled & deveined
  • 2smallzucchini, cut into thin match sticks(optional)

    • Directions

  • Melt butter.
  • Add flour and blend.
  • Add wine, salt, pepper, seasoning, garlic, parsley, and zucchini.
  • Cook on Med fire for 15 minutes, stirring frequently.
  • Cook fettuccine according to directions (drain).
  • Add shrimp and cream to butter mixture and simmer until shrimp are cooked (about 12 minutes).
  • Mix shrimp mixture with fettuccine.
  • Add green onions, parmesan, and cheddar.
  • Cook on low and stir until cheese is melted.
  • Serve while hot.

    • Reviews

  • “Surprisingly easy to make and very tasty. I used Romano instead of Parmesan Cheese as that is what I had on hand and it was simply delicious:)This recipe is a definite keeper.”

  • “My family also enjoyed this dish.I felt an entire pound of cheddar cheese with only a pound of shrimp would be too overpowering so I cut the cheese amount in half, which still gave me a rich, cheesy sauce.”

  • “My 14 year old son and I made this for supper. It was delicious! If you have smaller children that will be eating, cut the Creole seasoning down. The kick of it was great for adults, but my 7 year old said it was a little spicy for her. We only used 1/2 of the sharp cheddar cheese. It was still plenty of cheese.”

  • “We made this for my mom’s birthday.The recipe calls for entirely too much salt!The entire dish was nearly ruined, but a lot of extra milk saved the day.You can get away with a pinch of salt, if any at all is needed in addition to the Tony Chachere’s Seasoning.Two tablespoons salt, really?On a positive note, the spicy kick was great.I will be using the recipe again with the exception of the above.Thanks and blessings!”

  • “Just finished dinner…and DH said “give this a 10!”Made a few changes.Used mushrooms instead of zucchini (didn’t have any), used Cajun seasoning instead of Creole (what’s the difference?), decreased cheddar to about 1-1/2 cups lightly packed, used combo of romano & parmesan, omitted parsley (none on hand), used whole milk instead of cream. Oh, and also used 2 pounds shrimp instead of 1.Problem with the recipe is that it calls for a choppen onion in the list of ingredients, but doesn’t say what to do with its so I left it out.Didn’t need it.Will make again and again.Thanks!”

  • “This was excellent.I felt the the amount of salt was too much in combination with the parmesan and cheddar, which also tend to be salty.I am looking foward to making it again with no extra salt, and I think it will be perfect.Also a great way to sneak in a healthy vegetable with the zucchini.”

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