Cajun Shrimp Fettuccine

This rich and indulgent Cajun shrimp fettuccine combines succulent shrimp with a creamy Velveeta cheese sauce, loaded with sautéed vegetables and bold Creole flavors. Perfect for weeknight dinners or special occasions when you want restaurant-quality comfort food at home.

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Course: Main Course

Cuisine: American

Keyword: Pasta

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 485kcal

Equipment

Ingredients

2 onions chopped
2 celery ribs chopped
1/2 yellow bell pepper chopped
1/2 red bell pepper chopped
1 green onion chopped
6 tablespoons butter
2 tablespoons all-purpose flour
1/8 cup chopped fresh parsley
2 lbs shrimp peeled and deveined
2 tablespoons jalapeño relish
1/2 lb Velveeta cheese cubed
1/2 pint half-and-half
3 garlic cloves minced
1/2 lb fettuccine pasta
Cooking spray
1/2 cup parmesan cheese grated
Tony Chachere's Original Creole Seasoning to taste

Instructions

In a Dutch oven, sauté onions, celery, bell peppers, and green onion in butter over medium heat until tender.
Add flour, parsley, and shrimp to the Dutch oven and cook for 15 minutes, stirring occasionally.
Add jalapeño relish, cubed Velveeta cheese, half-and-half, and minced garlic to the mixture.
Reduce heat to low and simmer for 15 minutes, stirring often to prevent sticking and guarantee cheese melts completely.
Season the sauce to taste with Tony Chachere's Creole seasoning.
Meanwhile, cook fettuccine pasta according to package instructions until al dente. Drain and spray with cooking spray to prevent sticking.
Mix the cooked pasta with the creamy shrimp mixture.
Serve immediately, topped with grated parmesan cheese.

Notes

Use medium to large shrimp (21-25 count) for best texture and presentation.

Don't overcook the shrimp - they should be pink and just cooked through to maintain tenderness.

The Velveeta cheese creates an ultra-creamy sauce, but you can substitute with cream cheese or a blend of cheddar and cream cheese if preferred.

Adjust the Tony Chachere's seasoning gradually, as it can be quite salty and spicy.

For extra heat, add cayenne pepper or diced jalapeños along with the relish.

This dish can be made ahead and reheated gently with a splash of milk or cream to restore creaminess.

Fresh parsley can be substituted with dried parsley (use 1 tablespoon dried instead of 1/8 cup fresh).

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