1 package of fettuccine noodles, 16oz
1 cup diced onion
1/4 cup celery
1/2 cup diced green bell pepper
3 tablespoons flour
1 tablespoon minced garlic
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 tablespoons parmesan cheese
Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.
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