Steps:
- 1. Heat 2 large pots on low heat.
- 2. Make sure 1 pot is filled more than half way full of water
- 3. Season 2 pounds of shrimp with crab boil, garlic salt, cajun seasoning and move to the fridge
- 4. Chop the onion, celery, and bell pepper.
- 5. Melt 1 1/2 sticks of butter in a large pot
- 6. When the butter has melted add onion, celery and bell pepper
- 7. Raise the heat to medium and saute 20 minutes
- 8. Raise heat on the pot of water and bring to a boil
- 9. Finely chop garlic
- 10. Add garlic to pot of vegetables.
- 11. When water begins to boil, add 1 tsp salt and pasta
- 12. Boil for 10 minutes then drain
- 13. Leave aside until needed
- 14. After vegetables have cooked for 20 minutes, add rotel
- 15. Cook 5 minutes
- 16. Add cream of chicken, chicken broth and half & half
- 17. Begin heating saute pain on low heat
- 18. Heat oven to 350
- 19. Cut velveeta into cubes then add to pot, stirring often
- 20. Add remaining butter to saute pan
- 21. When butter has halfway melted, raise heat to medium
- 22. When butter is completely melted, add shrimp to saute pan
- 23. saute 3-4 minutes
- 24. Add pasta to sauce and stir well
- 25. After shrimp is done add to sauce
- 26. put in 2 9x13 pans
- 27. Bake 15-20 minutes
- 28. Let cool 5 minutes
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