Shrimp Fettuccine

I don't know how "authentic" it is but Cajun Ninja's recipe for crawfish fettucine is pretty damn good. Everytime I make it people love it. I'm sure you could just as easily substitute shrimp for the crawfish.

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2 lbs of Crawfish
1 Cap of Liquid Seafood Boil
(^^If leftover from a boil, do not use)
1 Teaspoon Garlic Salt
1 Tablespoons Cajun Seasoning
1 Onion
2 Sticks of Celery
1 Bell Pepper
2 Sticks of Salted Butter
2 Teaspoon Minced Garlic
1 Can Mild Rotel
1 Can 10.5 oz Cream of chicken
1 Can 14.5 oz Chicken broth
1 Pint of Half & Half
1 (16oz) Block Jalapeño Velveeta
2 Aluminum Pans or One 9x13 dish
2 (16oz) Packs of Fettuccini Noodles

Heat up a large pot on a low heat.
At this time, begin boiling water for pasta.
Season the 2 lbs of Crawfish with liquid seafood boil, garlic salt, Cajun Seasoning, and move to your fridge.
(If using boiled crawfish, then disregard. You may however still need to season the sauce.)
Chop the Onion, Celery, and Bell Pepper.
Melt 2 sticks of salted butter in a large pot.
As the butter has melts, raise your heat to a medium heat.
Add the onion, celery, and bell pepper.
After the vegetables have cooked for about 10 minutes, add the minced garlic.
After another 15 minutes, add the Rotel.
Let cook for another 5 minutes.
Next add the Cream of Chicken, Chicken Broth, and Half & Half.
Cut the block of Velveeta into cubes, then add to the pot stirring often.
By now your water should be boiling. If so, add a dash of salt and then the fettuccine.
Boil for about a minute less than the package directions, then drain into a plastic strainer.
(At this time, preheat the oven to 350°)
When all the cheese has melted, add the crawfish to the sauce and stir the dish well.
At this point turn the heat to low.
Next gently blend the fettuccine noodles into the sauce. Don’t worry if the noodles are stuck together. They will gradually come undone as the sauce blends in.
Once the fettuccine has mixed in with the sauce, turn the heat off and split the contents of the pot into the two pans.
(Unless you have a deep 10x13 baking pan)
Cover each pan with foil, and bake in the oven for 25 minutes.
Gently remove the foil, set aside, let cool for 5 minutes and then serve.

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Not worried about authentic just good. Found some old threads on it but it was a lot of fighting about velveeta lol

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It tastes good. Just go with it.

I'm not a fan of the velveeta based versions of this dish. This is one I've used a bunch that's a little lighter.


1 lb large shrimp
Fettuccine pasta
2 tsp Cajun seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp lemon pepper
1 TBS olive oil
2 TBS butter
1 TBS minced garlic
1/3 cup white wine
2 cups heavy whipping cream
2/3 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley to garnish




Season the shrimp with the onion powder, garlic powder, Italian seasoning, lemon pepper, paprika, and 1 tsp of the Cajun seasoning.
In a pan, heat the olive oil over medium high heat
Add in the shrimp and cook until they are pink. (Do not over cook.)
Remove the shrimp and tint with foil to keep warm
Add the butter to the same pan.
Once it melts, add in the garlic and sauté for 30 secs
Pour in the wine and stir to deglaze the pan
After the wine reduces, pour in the heavy cream.
Bring it to a simmer.
Add in the Parmesan cheese and the other tsp of Cajun seasoning
Turn the heat to low and allow the sauce to simmer for 5-6 mins.
Taste and adjusting seasoning as needed
Add the cooked pasta and shrimp (optional) to the sauce and toss well to coat.
Garnish with fresh parsley


Note: I always save about a cup of pasta water to get the consistency I like.

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Hat Tricks

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I'm trying a version of this out right now. Never really been able to "nail" a cheezy fettucine, but also always just kind of winged it based on what I thought in my mind.

A few things different I'm doing:

I had fresh shrimp and leftover crab meat from a boil in the freezer, so it's that and not crawfish.
No cream of ______. I can't stand that stuff. So when the butter was melted, I added some flour to make a bit of light roux before adding veggies.
No Rotel, as I didn't have any in the pantry, but I had some fresh HEB pico in the fridge.
No pans available, so cooking down in the pot.

So far, it's going great. I'm currently letting the sauce simmer with the cubes of cheese melting. Also added a teaspoon of boullion lobster base.

Thanks guys, I’ll try one of them this weekend and the others at some point!

Do we have the same pawpaw? That’s the exact recipe I use from my pawpaw

Close, my mawmaw specialized in a pineapple sheet cake

Yeah, I’d go with pawpaw’s. Can’t go wrong with 3 sticks of butter.

Butter in skillet. Let melt and bubble a little. Add onions and bell pepper chopped finely can omit if you don't like. 2 cloves garlic minced.
How thick you want the sauce? If really thick. At this point add a few teaspoons of flour, and stir about 2-3 minutes. Then add heavy cream.
If thinner just add heavy cream. I like to then add blackened redfish seasoning to make it more a Monica. If you add parmesean it becomes more a Alfredo. . After you let the sauce cook and reduce a little add your shrimp and reduce heat. Shrimp take less than 2 minutes to cook.

Either serve over fettuccine or add it into skillet.