Seaside Fettuccine Bake offers a very different seaside experience than other similar shrimp bakes, but the ocean of flavors it delivers? Absolutely worth exploring! There’s the sweet and savory shrimp and tender pasta, of course, but there’s also shorelines of herbs and spicy chiles, waves of melty cheese, and cliffs of tortilla chips with tomatoes on top. This Seaside Fettuccine Bake might capture the full experience of being by the shore and soaking in the atmosphere better than any other seafaring dish!

Ingredients

  • 6 ounces fettuccine
  • 1 large egg
  • 3/4 cup half-and-half
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 2 cups cheddar cheese, shredded
  • 1/4 cup canned chopped green chiles
  • 3 green onions, thinly sliced
  • 1 tablespoon fresh cilantro, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh marjoram, minced
  • 1 pound shrimp, peeled and deveined
  • 1 cup salsa
  • 1/2 cup pepper jack cheese, shredded
  • 2 cups tortilla chips, crushed
  • 2 plum tomatoes, chopped
  • 1 medium avocado, sliced, for serving

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Coat a 9×13-inch baking dish with cooking spray.

Step 3 –In a pot of salted, boiling water, add the fettuccine and cook it to al dente, according to the package directions.

Step 4 –Drain the pasta.

Step 5 –In a large bowl, add the egg, the half-and-half, the sour cream, and the salt and whisk to combine.

Step 6 –Add the cheddar, the chiles, the green onions, the cilantro, the basil, and the marjoram to the cream mixture and stir to combine.

Step 7 –In the prepared baking dish, layer 1/2 of the fettuccine, 1/2 of the shrimp, 1/2 of the cream mixture, and 1/2 of the salsa.

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Step 8 –Repeat the layers once.

Step 9 –Cover the baking dish and bake for 35 minutes.

Step 10 –Sprinkle the top of the bake with the pepper jack cheese, the tortilla chips, and the tomatoes.

Step 11 –Bake, uncovered, until bubbly and the cheese has melted, about 5-10 minutes.

Step 12 –Transfer the bake from the oven and allow it to cool, about 5-10 minutes.

Step 13 –Serve with the avocado.