Creole Shrimp Fettuccine

This fettuccine boasts Louisiana shrimp and classic creole flavors melded with rich fettuccine in a creamy, spicy Alfredo sauce.  This relatively simple dish is inspired by most recent trip home to Baton Rouge. My sister Dawn made it and everyone loved it. I used Creole seasoning and Louisiana gulf shrimp.  The base of this dish, the holy trinity— onion, celery and bell pepper,  is the same as the base for many Louisiana classics such as gumbo or etouffee, giving it that familiar Louisiana flavor.

Once the ingredients are prepped, this dish comes together in about 25 minutes, making it a sophisticated weeknight dinner option.  I melted the butter in my round dutch oven, then sauteed the onion, celery and bell pepper. I then stirred in a teaspoon of flour to thicken it. Next, I stirred in the raw shrimp and chopped parsley. I reduced the heat and allowed it to cook until the shrimp were pink throughout. During this time, I also prepared the fettuccine according to the package’s instructions.

Once the shrimp is cooked throughout, I removed the mixture from the heat and stirred in the velveeta and half-and-half.  Once the cheese was completely melted, I stirred in the cooked fettuccine.