Seagrove Beach Baked SHRIMP FETTUCCINE
Table of Contents: SEAFOOD/FISH AND PASTA
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GUEST RECIPE FEATURE
Submitted by: Eddie Pope & friends, Billy & Mary; & adjusted by Dianne Smith
Prattville, Alabama USA
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2 lbs. fresh medium-size shrimp
1 stick butter (1/2 cup)
2 T. extra virgin olive oil
2 medium onions, chopped fine
3 green onions, chopped with the green tops
1 medium clove garlic, minced
4 ribs celery, finely chopped
1 medium sweet red pepper, diced
1 lb. Velveeta, cubed
1 cup Parmesan cheese
4 T. plain flour
1 cup Half & Half cream
1 tsp. minced parsley
1 lb. fettuccine noodles
Paprika for garnish
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Prepare a 9â X 13â baking dish with spray-oil and set aside.
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In a large non-stick skillet, melt the butter; then add both kinds of onions, sweet red pepper, celery, garlic, and cook on medium heat until onions are transparent. Stir in the olive oil; then stir in the shrimp and continue to cook until shrimp are a pink color, about 10 minutes. Do not overcook, shrimp are small and will be cooking again in the oven.
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Slowly stir in the flour; then the parsley, Half & Half, and Velveeta cubes. Continue to stir and cook on medium heat until the cheese is completely melted.
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Cook the fettuccine noodles by the package directions until just tender or al dente. Drain immediately, and gently fold the noodles into the sauce mixture to completely blend all ingredients.
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Pour into the prepared baking dish and top with the Parmesan cheese; then sprinkle paprika to garnish.  Bake at 300 degrees until the cheesy sauce is bubbling and very hot.
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The beautiful flowers were grown by my brother and his wife Linda and delivered to me. Thanks, I loveâ em!
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I have been âdevilingâ our friend Eddie Pope for a recipe for a while. Since he doesnât do much cooking himself, he has enlisted friends that are good cooks. Wise man! Now Iâm wondering if he held a little taste-testing contest that featured himself as the only judge? âFess-up, Eddie!
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