Creole seafood fettuccini with shrimp and Cajun seasoning in a cream sauce

Creamy Creole Seafood Fettuccini

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Creamy Creole Seafood Fettuccini combines creamy Creole-style sauce and seafood to create layers of flavor that will have you dreaming of New Orleans.

Total Time40 mins
Yields6 Servings
Ingredients
 12 ounces Mueller’s® Fettuccine
 1 1/2 pounds total of raw shrimp, cooked crawfish, and crabmeat
 1 tablespoon Cajun seasoning
 4 tablespoons butter
 1/3 cup finely chopped onion
 1/2 tablespoon garlic powder or 2 tablespoons garlic, finely chopped
 8 ounces half and half
 8 ounces heavy cream
 1/2 tablespoon dried basil
 3/4 cup grated Parmesan cheese
Cooking Directions
1

Cook pasta according to package directions; drain well.

2

While pasta is cooking, combine shrimp, crawfish, crab meat, and Cajun seasoning in a large bowl, stirring to distribute the seasoning well.

3

In a large skillet over medium heat, melt butter. Cook the seafood mixture, onions, and garlic for about 4-5 minutes, or until shrimp is cooked through (light pink).

4

Reduce heat to low, add half and half, heavy cream, basil, and Parmesan cheese to the skillet. Cook until heated through and slightly thickened, about 5 minutes, stirring frequently.

5

Pour seafood sauce over hot fettuccine and serve immediately.

Ingredients

Ingredients
 12 ounces Mueller’s® Fettuccine
 1 1/2 pounds total of raw shrimp, cooked crawfish, and crabmeat
 1 tablespoon Cajun seasoning
 4 tablespoons butter
 1/3 cup finely chopped onion
 1/2 tablespoon garlic powder or 2 tablespoons garlic, finely chopped
 8 ounces half and half
 8 ounces heavy cream
 1/2 tablespoon dried basil
 3/4 cup grated Parmesan cheese

Directions

Cooking Directions
1

Cook pasta according to package directions; drain well.

2

While pasta is cooking, combine shrimp, crawfish, crab meat, and Cajun seasoning in a large bowl, stirring to distribute the seasoning well.

3

In a large skillet over medium heat, melt butter. Cook the seafood mixture, onions, and garlic for about 4-5 minutes, or until shrimp is cooked through (light pink).

4

Reduce heat to low, add half and half, heavy cream, basil, and Parmesan cheese to the skillet. Cook until heated through and slightly thickened, about 5 minutes, stirring frequently.

5

Pour seafood sauce over hot fettuccine and serve immediately.

Notes

Creamy Creole Seafood Fettuccini

Reviews

  1. Use Feta cheese to replace some of the cream and reduce cholesterol fat and maybe try red chili flakes and abit of oregano or tarragon. Gives a diff taste , more Greek, but a little healthier!

  2. I made this. Doubled the recipe. Big family. Used 2 lbs shrimp, 1/2 lb crawfish and 1/2 lb scallops. Topped final dish with thinly sliced green onions. It will make your tongue slap your brains out! Delish!

  3. I doubled this recipe for a big family. Used 2 lbs shrimp, 1/2 lb crawfish and 1/2 lb scallops. Topped with thinly sliced scallions. Delicious!

  4. O.M.G the crab meat was so good and I don’t eat crabs. It was such a different spin on the shrimp Alfredo I’ve always cooked. I’m going to cook it once a week from here on out and I’ve added my own little special ingredients that are secret L.O.L????

  5. We make Chicken Carbonera all the time but only had shrimp in the house. Changing the recipe to creole made a new favorite dish.

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