"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab & Shrimp Fettuccine Recipe

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This recipe for Crab & Shrimp Fettuccine, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hilda Thompson Kilburn
Added: Monday, January 15, 2007


3 blocks margarine
3 lbs. shrimp (peeled & deveined)
1 lb. crab meat (white or claw)
2 12 oz. pkgs. fettuccine
2 medium bell peppers (chopped fine)
2 medium onions (chopped fine)
3 ribs celery (chopped fine)
4 cloves garlic (chopped fine)
4 Tbsp. chopped parsley
1/4 cup flour
1 pt half & half
1 lb Jalapeño Monterey Jack cheese
6 - 8 slices American cheese
1 can Parmesan cheese (grated)

Saute onions, bell pepper & celery in margarine. Add shrimp and crab, garlic and parsley - cook 10 mins. Add Jalapeño cheese, half & half and flour - simmer 25 - 30 minutes. Cook fettuccine as directed on package. Add to mixture. Divide into large ( or ( 2) 9 x 13") baking dish - sprinkle with Parmesan cheese - add cheese slices on top - Bake 20 - 25 mins. at 350º

Personal Notes:
Personal Notes:
Serve with Texas Toast




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