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
Ingredients
- 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
Reviews
My daughter thought this had an unusual combo of ingredients also. I really liked it! I used less chips, dried spices (including coriander for the fresh cilantro) and already cooked shrimp. Pretty tasty - I did not have to use extra salt when it was done. The avocados tasted good with it too.
This dish has an unusual mix of ingredients. As I put it together, I wasn't sure we would like it. It was a nice surprise when it came out of the oven. It has a good flavor. I will make it again, but with less chips on top.