Mexican Seafood Fettuccine Recipes

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SHRIMP ALFREDO PASTA RECIPE



Shrimp Alfredo Pasta Recipe image

This Shrimp Fettuccine Aflredo is a major comfort food. There's just something about a mountain of pasta consumed by rich creamy sauce, and studded with large, tender shrimp that has my name written all over it. It reminds me of my favorite dish at Olive Garden; seafood alfredo. It's also surprisingly easy to make; ready in under 30 minutes!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 12

3/4 lb fettuccine or penne pasta
1 lb shrimp (peeled and deveined)
1 Tbsp oil
1 small onion (finely chopped)
2 Tbsp unsalted butter
1 garlic clove
1/3 cup white wine (I used Ste Chapelle Chardonay ~$6)
2 cups heavy whipping cream
1/3 cup parmesan cheese
S&P to taste
Sprinkle of paprika
Parsley or basil for garnish if desired

Steps:

  • Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
  • Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
  • In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
  • Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
  • Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

CAJUN SHRIMP FETTUCCINE



Cajun Shrimp Fettuccine image

Here in south Louisiana fresh shrimp is only as far away as the neighborhood grocery stores. If you can't get fresh shrimp it's okay to use frozen just don't get the precooked shrimp or it will end up too rubbery from overcooking. Shrimp cooks so fast that when we do boils the shrimp only go in for 3-5 minutes depending on the...

Provided by Ruby Henderson

Categories     Seafood

Number Of Ingredients 12

1 pkg fettuccine pasta (16oz)
1 c diced onions
1/2 c diced green bell pepper
1/2 c diced celery
1 Tbsp minced garlic
2 Tbsp chopped fresh parsley
1/2 tsp cajun seaoning (i like paul prudhomme's seafood magic).
2 lb peeled shrimp
1 c half and half
1 lb velveeta mexican style cheese, cubed
2 Tbsp parmesan cheese
1/2 stick butter

Steps:

  • 1. Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
  • 2. Saute the bell pepper, onions and celery in the butter until the onions start to look clear. Add the garlic and cook for another minute or two (not too long or it will burn).
  • 3. Add the half and half, the cajun seasoning, and the velveeta cheese. Simmer until cheese is melted. If you want the sauce thinner, add a little more half and half . Remove from heat and add the shrimp, the parsley and the fettuccine.
  • 4. Transfer to a buttered or sprayed casserole dish and sprinkle parmesan cheese ovr top. Bake uncovered at 350 F for 20-30 minutes, or until bubbly.

SHRIMP AND VELVEETA CHEESY FETTUCCINE BAKE RECIPE - (2.8/5)



Shrimp and Velveeta Cheesy Fettuccine Bake Recipe - (2.8/5) image

Provided by á-47820

Number Of Ingredients 13

1/4 C Butter
1 package of fettuccine noodles, 16oz
1 C diced onion
1/4 C celery
1/2 C diced green bell pepper
3 Tbsp flour
1 Tbsp minced garlic
1 to 2 Tbsp dried parsley flakes
1/2 tsp Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 Tbsp parmesan cheese

Steps:

  • Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

MEXICAN SEAFOOD FETTUCCINE



Mexican Seafood Fettuccine image

Seafood fettucini with a kick! My dad and I created this creamy Mexican seafood fettucini dish trying to recreate a seafood fettucini from a local Mexican restaurant. It started off adding a little of this and a little of that and turned out sensational. A real crown pleaser! Great served alone or with Spanish rice!

Provided by Alley Barbie

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb fettuccine pasta
1 lb shrimp, tails removed (cut in halves)
1 lb imitation crabmeat, chopped into small bites
2 (1 lb) jars of ragu classic cheese alfredo sauce
1/2 cup old el paso sliced jalapeno (chopped)
3/4 cup jalapeno juice
1 cup chopped tomato (equal to one small tomato, seeds removed- save 1/4 cup for topping)
1/2 cup chopped green onion (split in 1/4 cup portions)
1/2 cup chopped green pepper (about half a green pepper)
1 cup chopped white onion (half of a medium sized onion in 1/2 cup portions)
1/4 cup parmesan cheese
2 teaspoons cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon white pepper
1 teaspoon cajun seasoning
1 teaspoon paprika
3 tablespoons white wine
3 tablespoons olive oil

Steps:

  • Cook pasta according to box directions, set aside.
  • In large skillet, add olive oil, white wine, 1/4 cup green onion and 1/2 cup white onion. Cook 2 minutes or until lightly browned. Add shrimp and crab. Saute until lightly browned.
  • In another large skillet combine both jars of Ragu Alfredo sauce, paprika, Cajun seasoning, white pepper, red pepper, cayenne pepper, 1/2 cup onion, green pepper, 1/2 cup green onion, 3/4 cup chopped tomatoes, jalapeño juice, chopped jalapeños. Simmer 20 minutes. Add 1/4 cup Parmesan cheese and continue cooking stirring occasionally for another 10 minutes.
  • In large pot combine sauce mixture with sauteed shrimp and crab. Stir well.
  • Add cooked pasta. Stir well over low heat adding more Parmesan, seasonings, or spices to taste, as desired.
  • Perfect one dish meal, but goes great with any mexi or spanish rice!

Nutrition Facts : Calories 482.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 221.3, Sodium 893.9, Carbohydrate 55.9, Fiber 1.8, Sugar 2.9, Protein 36.1

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