Shrimp & Crawfish Creole Pasta - Tony Chachere's

Ingredients

• 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