Recipes > Dinner, Lunch

Shrimp & Crawfish Creole Pasta

Prep Time

45 minutes

Cook Time

20 minutes


10-12 people

Creamy and cheesy pasta combines with the freshness of shrimp and crawfish and the flavor of Creole seasoning for the perfect weeknight pasta dinner by VeryVera.

Shrimp & Crawfish Creole Pasta

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  • 1 Pound Peeled and Deveined 51/60 Shrimp

  • 1/2 Pound Dry Fettuccine Noodles, Broken in Half

  • 2 Tablespoons Extra Virgin Olive Oil, Divided

  • 1/2 Stick Unsalted Butter

  • 1/2 Cup White Onion, Diced

  • 1/4 Cup Green Bell Pepper, Diced

  • 1/4 Cup Celery, Diced

  • 1/2 Teaspoon Garlic, Minced

  • 1/2 Cup Diced Tomatoes & Green Chilies with Juice

  • 1/4 Cup Dried Parsley, Plus More for Garnish

  • 1/2 Can (10 1/2 Ounce Can) Cream of Shrimp Soup

  • 1 Cup Sharp Cheddar Cheese, Hand-Shredded

  • 1 Cup Monterey Jack Cheese, Hand-Shredded

  • 3/4 Teaspoon Tony’s Original Creole Seasoning

  • 1/2 Pound Cooked Crawfish Tail Meat

  • Parmesan Cheese, Hand-Grated for Garnish

  • Clear


  1. Preheat oven to 325°F and grease a 9×13-inch pan with cooking spray.
  2. Bake the shrimp on a parchment-lined sheet pan in the oven for 5 minutes. Set aside.
  3. Cook the noodles in boiling water with 1 tablespoon of olive oil.
  4. Once the noodles are fully cooked, drain and toss them with the remaining olive oil. Set aside.
  5. Melt the butter in a Dutch oven over medium heat.
  6. Sauté the onion, bell pepper, celery and garlic for 15 minutes or until the onions are translucent.
  7. Add the tomatoes and parsley to the sautéed vegetables and cook for another 5 minutes.
  8. Add the soup, cheeses and Tony’s Original Creole Seasoning.
  9. Let the mixture simmer until the cheese is melted.
  10. Add the noodles, shrimp and crawfish to the sauce. Mix until well incorporated.
  11. Place in the greased 9×13-inch pan, cover with foil and bake for 20 minutes or until hot.
  12. Garnish with grated Parmesan cheese and parsley.

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