So first of all, HAPPY BIRTHDAY TO MY BABY SISSY! Wish I could be home to celebrate, but I’ll just share a yummy recipe instead 😋
If your resolution was to eat less pasta and cheese, I feel bad for you. This is not the recipe for you. But maybe make this and eat it just once – you won’t regret it.
It’s not Alfredo because it’s too cheesy, but not quite Mac and Cheese. Somewhere in the middle lies this perfect dish of the fanciest cheese around, Velveeta. Plus some cream, tomatoes, and spiceee!
It’s an easy dish that is perfect for a get-together or casual dinner party. Or have it during the week like us and enjoy it as leftovers. Mmmmm we love our leftovers.
It’s comfort food alright, but that’s what makes it soooo yummy.
This recipe doubles easy for more guests and requires minimal work. This dish will quickly become part of your monthly rotation!
Let’s make it –
Preheat your oven to 350
Boil a box of fettuccine noodles for 2-3 minutes less than the box states, and then drain.
Take out your favorite large sauté pan and add 3 tablespoons of salted butter. While the butter is melting, pulse one bag of frozen mirepoix mix (onion, bell pepper, celery) in a food processor for itty bitty pieces and then add it to the pan. Cook these veggies down for 8-10 minutes.
Now, you’ll add 1 and 1/2 pounds of shrimp, 1/2 tablespoon Tony’s, 1 teaspoon minced garlic, and 1 can of Rotel to the mix and cook down for 5 minutes on medium heat. Cook those shrimpiesssss
Note: Rotel is a big factor of spice control in this recipe.
- For a fettuccine with a kick, use original Rotel
- For milder fettuccine use mild Rotel
- For an even milder dish, drain the mild Rotel before adding to the pan, but then add 1/4 cup of water to the dish. You’ll need that liquid!
Ok, back to the dish – once you’re shrimp is cooked, add in 1 can of cream of chicken to the pan. I know it’s weird, but it’s necessary.
Also, add in 8-10 ounces of cubed Mexican Velveeta. You can use the whole 16 ounce block of cheese if you want, but I like mine at 10 ounces!
Once the cheese has melted, stir in 1 cup of half and half. Then toss your cooked fettuccine noodles in with the cheese sauce and then transfer to a baking pan.
Cover completely with foil and then bake for 20 minutes.
Top with parsley and serve this easy dish to your loved ones!
Cajun Shrimp Fettuccine
- 1 package fettuccine noodles
- 3 tablespoons salted butter
- 1 bag frozen mirepoix mix (onion, bell pepper, celery) (see note 1)
- 1 and 1/2 pounds shrimp
- 1/2 tablespoon Tony’s
- 1 teaspoon minced garlic
- 1 can original OR mild Rotel (see note 2)
- 1 can cream of chicken (98% fat free)
- 8-10 ounces Mexican Velveeta
- 1 cup half and half
- Preheat oven to 350
- Prepare fettuccine noodles, boiling 2-3 minutes less than the box states, then drain
- Melt butter in large sauté pan, and pulse veggies in food processor for tiny pieces.
- Add veggies to the pan and cook down 8-10 minutes
- Add shrimp, Tony’s, garlic, and Rotel and cook on medium heat for 5 minutes
- Add in cream of chicken and Velveeta, cook for another 5 minutes on low until cheese is melted.
- Stir in half and half
- Toss fettuccine noodles in cheese sauce
- Transfer to baking pan, cover completely with foil, and bake for 20 minutes.
- Top with parsley and serve!
Note 1: Frozen mix is ideal for this recipe. If you use fresh veggies, add in 1/4 cup of water with the veggies.
Note 2: If original Rotel is used, this dish will have a kick! For less spice use mild Rotel. For even less spice, drain the mild Rotel before adding to pan and add in 1/4 cup of water with the tomatoes.