Seagrove Beach Baked SHRIMP FETTUCCINE

Table of Contents: SEAFOOD/FISH AND PASTA

 

GUEST RECIPE FEATURE

Submitted by: Eddie Pope & friends, Billy & Mary; & adjusted by Dianne Smith

Prattville, Alabama USA

 

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

 

 

 

 

Prepare a 9” X 13” baking dish with spray-oil and set aside.

 

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.

 

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.

 

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.

 

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.

 

The beautiful flowers were grown by my brother and his wife Linda and delivered to me.  Thanks, I love’ em!

 

I have been “deviling” our friend Eddie Pope for a recipe for a while.  Since he doesn’t do much cooking himself, he has enlisted friends that are good cooks.  Wise man!  Now I’m wondering if he held a little taste-testing contest that featured himself as the only judge?  ‘Fess-up, Eddie!

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