Delcambre Shrimp Fettuccine
2 lbs Louisiana shrimp, peeled and de-veined
2 c chopped onions, about 2 small onions
1 c chopped celery, about 3-4 ribs
2 c chopped bell peppers, about 2 peppers
1 stick of unsalted butter
⅛ c flour
1 Tbsp chopped parsley
1 Tbsp minced Garlic
¼ c chopped jalapenos
1 c half & half
8 oz Velveeta Mexican Melting Cheese, chopped
1 can of mushroom soup
16 oz fettuccine noodles
½ c parmesan cheese
Note: May substitute 2 pounds of your other favorite Louisiana seafood or chunked chicken breast for this recipe.
Rinse shrimp and set aside.
Saute onions, celery, and bell pepper in butter. Add flour, cover and reduce heat to low and simmer for 20 minutes, stirring often.
Add parsley, garlic, jalapenos, half and half, Velveeta, and mushroom soup. Season with salt & pepper to taste. Allow to simmer for another 20 minutes.
Meanwhile, cook fettuccine according to package directions, approximately 10 minutes.
Preheat the oven to 350 degrees.
Add shrimp and cooked fettuccine to Velveeta cream sauce, and simmer for an additional 10 minutes.
Transfer fettuccine mixture to a greased baking dish, and top with grated parmesan cheese. Bake for 15 minutes until the cheese turns golden brown and the sauce is bubbly.
610 calories. 26g fat (14g saturated fat, 212mg cholesterol.) 62g carbohydrates (4g fiber, 11g sugar.) 32g protein, 1,377mg sodium.
Lower Fat: Substitute 4 Tbsp olive oil for butter. Opt for Velveeta 2% Milk Reduced Fat Melting Cheese. Use fat-free half and half and cream of 98% fat-free mushroom soup. 481 calories. 13g fat (4g saturated fat, 158mg cholesterol.) 60g carbohydrates (3g fiber, 8g sugar.) 30g protein, 1,128mg sodium.
Lower Carbohydrate: Reduce onions to one. Substitute 1 Tbsp xanthan gum for flour. Substitute 8 oz cream cheese for mushroom soup. Opt for vegetable-based noodles such as zucchini, hearts of palm, or konjac.443 calories. (32g fat (18g saturated fat, 230mg cholesterol.) 15g carbohydrates (2g fiber, 9 sugar.) 26g protein, 950mg sodium.
Lower sodium: Omit salt in the cream sauce. Substitute 4 c shredded mozzarella cheese for Velveeta. Use low-sodium mushroom soup. Omit parmesan topping. 585 calories. 25g fat (13g fiber, 201mg cholesterol.) 59g carbohydrates (3g fiber, 7g sugar.) 31g protein, 854mh sodium.
Dairy-free: Substitute olive oil for butter. Use 1 c of nut-based half and half-alternative, such as Better Half. Use 8oz of shredded vegan cheese. Substitute 8 oz vegan cream cheese for mushroom soup. 636 calories. 31g fat (9g saturated fat, 145mg cholesterol.) 60g carbohydrates (3g fiber, 12g sugar.) 29g protein, 933mg sodium.
Gluten-free: Omit flour. Use gluten-free cream of chicken soup. Opt for gluten-free noodles (or vegetable-based.) 575 calories. 26g fat (14g saturated fat, 212mg cholesterol.) 59g carbohydrates (8g fiber, 9g sugar.) 28g protein, 1,373mg sodium.