Servings: 3 Servings
Calories: 700kcal
Equipment
- 2 Aluminum Pans or 9×13 dishes
- large stockpot
- large pot
- Cutting Board
Ingredients
- 1 lb Fresh succulent shrimp – perfect for infusing the dish with a delightful seafood flavor.
- 1/2 Cap of Liquid Shrimp & Crab oil – adds a distinct oceanic essence enhancing the overall taste with a hint of crab richness.
- 1/2 10 oz Can Rotel – adds a zesty kick with diced tomatoes and green chilies, providing a burst of freshness.
- 1/2 Tablespoon Cajun or Creole Seasoning – imparts a bold and spicy kick elevating the flavor profile with a mix of aromatic herbs and spices.
- 1/2 14.5 oz Chicken Broth – enriches the sauce with a savory depth, creating a well-balanced and flavorful base.
- 1/2 Onion – finely chopped to create a savory and aromatic base for the sauce.
- 1.5 Sticks of Celery – adds a subtle crunch and a mild earthy flavor to complement the seafood.
- 2 Cups of Half & Half – adds creaminess and richness resulting in a decadent sauce that coats the pasta beautifully.
- 1 Stick of Salted Butter – contributes richness and a buttery undertone to create a luscious sauce.
- 2 Cloves of Garlic – minced to intensify the garlic flavor and infuse the entire dish with a tantalizing aroma.
- 1 Pack 12oz of Fettuccini Noodles – the perfect pasta choice for soaking up the decadent sauce, creating a hearty and satisfying meal.
- 1/2 Teaspoon of Salt to season the water – ensures the pasta is perfectly seasoned as it cooks enhancing its natural flavor.
- 1/2 Teaspoon Garlic Salt – provides a savory garlic infusion adding depth to the dish.
- 1/2 10 oz Can of Cream Chicken Soup – contributes a velvety texture and a creamy consistency to the sauce, making it luxuriously smooth.
- 1/2 Bell Pepper – diced for a burst of vibrant color and a touch of sweet pepperiness.
- 1/2 Block Jalapeño Velveeta – melts into the sauce creating a rich and cheesy texture with a hint of spicy jalapeño, elevating the dish to a new level of indulgence.
Instructions
- Begin by boiling water in a pot and adding salt to season it. Once the water is boiling, add the fettuccine noodles and cook until they are al dente.
- In a separate pan, heat up the liquid shrimp & crab oil over medium-high heat.
- Add in the Rotel and Cajun or Creole seasoning to the pan and stir for about 1 minute.
- Pour in the chicken broth, followed by the onion and celery. Cook for about 5 minutes until the vegetables are tender.
- Stir in the half & half, butter, and garlic. Let it cook for another 2-3 minutes until the sauce is thickened.
- Add in the cream chicken soup and bell pepper to the pan, stirring until well combined.
- Lastly, add in the shrimp and let it cook for about 3-5 minutes until they are pink and fully cooked.
- Drain the fettuccine noodles and add them to the pan with the sauce, tossing until well coated.
- Add in the jalapeño velveeta and stir until it has melted into the sauce, creating a rich and cheesy texture.
- Serve hot and enjoy your delicious Cajun Ninja Shrimp Fettuccine!
Notes
• Make sure to use fresh shrimp for the best flavor.
• Be sure to season the dish with salt and pepper to taste.
• You can use gluten-free noodles to make this recipe gluten-free.
• If you prefer your noodles al dente, cook for less time.
• Add extra vegetables, such as bell peppers or mushrooms, for additional flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Nutrition
Calories: 700kcal
Tried this recipe?Let us know how it was!