A rich and colorful fettuccine that will be a hit at your next dinner or party. My Creole aunt shared this recipe with me after I married, told me THIS was the way to a mans heart!
- Ready In:
- 1⁄4 lb butter
- 3 tablespoons flour
- 1 onion, chopped
- 3 stalks green onions, chopped fine
- 1 tablespoon garlic
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon creole seasoning (Tony's)
- 1 cup parsley (or 1/4 cup dried parsley)
- 1⁄2 pint whipping cream
- 1 cup parmesan cheese, grated
- 16 ounces sharp cheddar cheese
- 1⁄4 cup white wine
- 1 lb shrimp, peeled & deveined
- 2 small zucchini, cut into thin match sticks (optional)
- Melt butter.
- Add flour and blend.
- Add wine, salt, pepper, seasoning, garlic, parsley, and zucchini.
- Cook on Med fire for 15 minutes, stirring frequently.
- Cook fettuccine according to directions (drain).
- Add shrimp and cream to butter mixture and simmer until shrimp are cooked (about 12 minutes).
- Mix shrimp mixture with fettuccine.
- Add green onions, parmesan, and cheddar.
- Cook on low and stir until cheese is melted.
- Serve while hot.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
I don't know if someone went in and changed the portions but let me explain something for future users. I think instead of 2 Tablespoons of both salt and pepper plus that other seasoning that I have never heard of before it should be 1 teaspoon because as of right now I am still dripping in sweat from the amount of salt and pepper it called for. My wife could not even stomach it and it is her favorite dish. Not only that but you do not say when to add the onion... not the green onion the other one at the top of the list, you might also want to specify what kind of onion to get as there are yellow, white, and red, each one having a unique flavor to add to the meal... any way I would suggest just passing this one up. There is not enough direction and the portions are way off... look for another one, save the money and the hassle since I spent about 50 buck on all the ingredients and had to watch it go right down the drain. Good luck on your search and the review is not meant to be an attack but a heads up that something is really wrong with it and you should be cautious. Thanks for reading and good luck on your search.Reply
My 14 year old son and I made this for supper. It was delicious! If you have smaller children that will be eating, cut the Creole seasoning down. The kick of it was great for adults, but my 7 year old said it was a little spicy for her. We only used 1/2 of the sharp cheddar cheese. It was still plenty of cheese.Reply
We made this for my mom's birthday. The recipe calls for entirely too much salt! The entire dish was nearly ruined, but a lot of extra milk saved the day. You can get away with a pinch of salt, if any at all is needed in addition to the Tony Chachere's Seasoning. Two tablespoons salt, really? On a positive note, the spicy kick was great. I will be using the recipe again with the exception of the above. Thanks and blessings!Reply
Just finished dinner...and DH said "give this a 10!" Made a few changes. Used mushrooms instead of zucchini (didn't have any), used Cajun seasoning instead of Creole (what's the difference?), decreased cheddar to about 1-1/2 cups lightly packed, used combo of romano & parmesan, omitted parsley (none on hand), used whole milk instead of cream. Oh, and also used 2 pounds shrimp instead of 1. Problem with the recipe is that it calls for a choppen onion in the list of ingredients, but doesn't say what to do with its so I left it out. Didn't need it. Will make again and again. Thanks!Reply
see 5 more