Ingredients
6 ounces uncooked fettuccine1 large egg3/4 cup half-and-half cream1/2 cup sour cream1/2 teaspoon salt2 cups shredded cheddar cheese1/4 cup canned chopped green chiles3 green onions, thinly sliced1 tablespoon each minced fresh cilantro, basil and marjoram1 pound uncooked shrimp (31-40 per pound), peeled and deveined or frozen cooked crawfish tail meat, thawed1 cup salsa1/2 cup shredded pepper jack cheese2 cups tortilla chips, crushed2 plum tomatoes, chopped1 medium ripe avocado, peeled and sliced
Preparation
Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine.
In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers.
Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.
