Original Creole Seasoning 
Ultimate Steakhouse Salad
It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs…
Get RecipeCreamy 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.
Ingredients
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1 Pound Peeled and Deveined 51/60 Shrimp
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1/2 Pound Dry Fettuccine Noodles, Broken in Half
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2 Tablespoons Extra Virgin Olive Oil, Divided
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1/2 Stick Unsalted Butter
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1/2 Cup White Onion, Diced
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1/4 Cup Green Bell Pepper, Diced
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1/4 Cup Celery, Diced
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1/2 Teaspoon Garlic, Minced
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1/2 Cup Diced Tomatoes & Green Chilies with Juice
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1/4 Cup Dried Parsley, Plus More for Garnish
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1/2 Can (10 1/2 Ounce Can) Cream of Shrimp Soup
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1 Cup Sharp Cheddar Cheese, Hand-Shredded
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1 Cup Monterey Jack Cheese, Hand-Shredded
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3/4 Teaspoon Tony’s Original Creole Seasoning
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1/2 Pound Cooked Crawfish Tail Meat
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Parmesan Cheese, Hand-Grated for Garnish
- Clear
Directions
- Preheat oven to 325°F and grease a 9×13-inch pan with cooking spray.
- Bake the shrimp on a parchment-lined sheet pan in the oven for 5 minutes. Set aside.
- Cook the noodles in boiling water with 1 tablespoon of olive oil.
- Once the noodles are fully cooked, drain and toss them with the remaining olive oil. Set aside.
- Melt the butter in a Dutch oven over medium heat.
- Sauté the onion, bell pepper, celery and garlic for 15 minutes or until the onions are translucent.
- Add the tomatoes and parsley to the sautéed vegetables and cook for another 5 minutes.
- Add the soup, cheeses and Tony’s Original Creole Seasoning.
- Let the mixture simmer until the cheese is melted.
- Add the noodles, shrimp and crawfish to the sauce. Mix until well incorporated.
- Place in the greased 9×13-inch pan, cover with foil and bake for 20 minutes or until hot.
- Garnish with grated Parmesan cheese and parsley.
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