Seafood Fettuccine

8 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
5.0/5 (1)
A classic Louisiana seafood fettuccine with shrimp or crawfish in a creamy jalapeño cheese sauce with the holy trinity, perfect for a weeknight dinner or special occasion. Tender seafood, rich cream of mushroom soup, and spicy cheese come together in just over an hour.

Ingredients

8 servings
  • 1 lb seafood (shrimp or crawfish)
  • 1 white onion, chopped fine
  • 1/2 cup parsley, chopped fine
  • 1/2 cup green onion, chopped fine
  • 2 - 3 garlic cloves, chopped fine
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped fine
  • 1 stick (1/2 cup) sweet butter
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (8 oz) can evaporated milk
  • 1 (8 oz) package Kraft jalapeño cheese
  • red or black pepper, to taste
  • onion powder, to taste
  • garlic powder, to taste
  • fresh fettuccine noodles
  • fresh Romano and Parmesan cheese for serving

Step-by-Step Instructions

  1. In a medium heavy saucepan, melt butter over medium heat and sauté the vegetables (onion, bell pepper, celery, garlic, and parsley) until softened, about 8-10 minutes.
  2. Add the cream of mushroom soup, jalapeño cheese, and evaporated milk. Stir well and heat until bubbly and cheese is melted, about 5 minutes.
  3. Add the seafood (shrimp or crawfish) and cook an additional 10 to 15 minutes on low heat until seafood is cooked through.
  4. Add spices to taste (red or black pepper, onion powder, garlic powder) and mix well.
  5. While the sauce is cooking, prepare the fresh fettuccine noodles according to package directions.
  6. Serve the seafood sauce over the cooked fettuccine noodles and top with fresh Romano and Parmesan cheese. Garnish with chopped green onions if desired.

Common Problems and Solutions

Q: Why is my sauce too thick or too thin?

A: If too thick, add a splash more evaporated milk or reserved pasta water. If too thin, let it simmer uncovered for a few more minutes to reduce, or add a bit more cheese to thicken it up.

Q: Can I use frozen seafood?

A: Yes, just make sure to thaw it completely and pat it dry before adding to the sauce. Frozen seafood will release extra moisture, so you may need to cook it a bit longer to evaporate excess liquid.

Q: How do I keep the seafood from getting rubbery?

A: Don't overcook it - shrimp and crawfish only need 10-15 minutes on low heat. They're done when shrimp turn pink and opaque. High heat or too much time will make them tough.

Tips and Techniques

Don’t skip chopping the vegetables fine - they’ll cook faster and distribute better throughout the sauce. For a richer flavor, you can add a splash of white wine when you add the soup and milk. The dish tastes even better the next day after the flavors have married together.

Ingredient Substitutions

  • shrimp or crawfish: crabmeat, lobster, or a combination of seafood
  • Kraft jalapeño cheese: Velveeta with diced jalapeños, or pepper jack cheese
  • cream of mushroom soup: cream of celery soup or make a simple white sauce (butter, flour, milk)
  • fresh fettuccine: dried fettuccine, linguine, or penne

Equipment Needed

  • medium heavy saucepan or deep skillet
  • large pot for boiling pasta
  • cutting board and sharp knife
  • wooden spoon for stirring

Historical Context

Creamy seafood pasta dishes became popular in Louisiana in the 1980s and 90s as Cajun cuisine evolved to incorporate Italian pasta with traditional Gulf seafood and Cajun seasonings. This fusion represents the nouveau Cajun cooking movement while staying true to classic ingredients like the trinity and local seafood.