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Fettuccine Shrimp Casserole

Our perfect pasta is a creamy shrimp fettuccine with cheddar, green chiles and cilantro. Garnish with dollops of sour cream, salsa and avocado. —Judy Armstrong, Prairieville, Louisiana
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    8 servings


  • 6 ounces uncooked fettuccine
  • 1 large egg
  • 3/4 cup half-and-half cream
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 2 cups shredded cheddar cheese
  • 1/4 cup canned chopped green chiles
  • 3 green onions, thinly sliced
  • 1 tablespoon each minced fresh cilantro, basil and marjoram
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined or frozen cooked crawfish tail meat, thawed
  • 1 cup salsa
  • 1/2 cup shredded pepper jack cheese
  • 2 cups tortilla chips, crushed
  • 2 plum tomatoes, chopped
  • 1 medium ripe avocado, peeled and sliced


  • Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine.
  • In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers.
  • Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.
Nutrition Facts
1 serving (calculated without optional ingredients): 399 calories, 21g fat (12g saturated fat), 163mg cholesterol, 603mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 24g protein.

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