Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

crabmeat and shrimp fettuccini

(5 ratings)
StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

Also called Seafood Fettuccini, this dish is sure to please everyone and is super easy to make. This recipe makes a lot so if you're not feeding an army you may want to cut the recipe in half. Ahhhh, C'est ci bon!

(5 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 50 Min
method Stove Top

Ingredients For crabmeat and shrimp fettuccini

  • 3 stick
    butter
  • 3 md
    onions, chopped
  • 1 bunch
    green onions, sliced
  • 3 stalk
    celery, chopped
  • 2 md
    bell peppers, seeded and chopped
  • 1/2 - 3/4 c
    all purpose flour
  • 1/4 c
    chopped parsley (or 1/8 c dried)
  • 1 1/2 lb
    shrimp
  • 1 1/2 lb
    lump crab meat, picked through for shells
  • 2 - 3 c
    half and half
  • 1 lb
    velveeta, cubed
  • 2 Tbsp
    jalapeno peppers, seeded & minced
  • 3-4 lg
    garlic cloves, minced
  • salt and cayenne pepper to taste
  • 1 lb
    fettuccini, cooked and drained
  • 1/2 c
    parmesan cheese, grated (optional)

How To Make crabmeat and shrimp fettuccini

  • 1
    Preheat Oven to 350* F Melt butter in a heavy pot or Dutch oven over medium heat. Add the onions, green onions, celery and bell peppers and cook until soft, about 8-10 minutes.
  • 2
    Add enough flour to form a paste and stir mixture for 5 minutes to get the flour taste out.
  • 3
    Add the parsley and shrimp and cook for 5 minutes, stirring frequently. Mixture will be very thick but it's supposed to be this way.
  • 4
    Slowly add the half and half, stirring to smooth out the flour mixture to a fairly thick sauce. Add Velveeta, jalapeno peppers and garlic and continue to stir until cheese is melted.
  • 5
    Lower heat to medium-low. Add crabmeat, salt and cayenne and simmer, stirring often until the sauce thickens, about 8-10 minutes.
  • 6
    Add the fettuccini and gently toss to coat pasta. Pour the mixture into a 3 quart buttered casserole and sprinkle with Parmesan if desired. Bake uncovered for 20 minutes or until heated through and bubbly.
  • 7
    Serve hot with crusty French bread. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT