Boil water in a pot and add the Fettuccine Noodles.
Cook noodles for 12 minutes or follow the package instructions.
Drain water and keep it aside.
Preheat the oven to 350 degrees Fahrenheit.
Season Shrimp with crab boil, garlic salt, and Tony's seasoning in a mixing bowl.
Cover the bowl with plastic wrap and keep it in the fridge.
Chop the onion, garlic, celery, and green bell pepper.
In a large pot, start melting the salted butter on medium heat.
When the salted butter has melted, add chopped onion, garlic, celery, and bell pepper.
After the vegetables have cooked (about 20 minutes.)
Add the Mild Rotel and cook for another 5 to 6 minutes.
Add your seasoned shrimp and cook until the shrimp are pink.
When the shrimp are pink, add the chicken broth, cream of chicken, and half & half.
Cube the Velveeta jalapeno cheese, then add it to the pot while stirring frequently.
When all the cheese has melted, add your Fettuccine Noodles, and stir the dish well.
Once the noodles are mixed well with the sauce, place them in an aluminum pan.
Cover the pan with foil, and bake in the preheated oven for 20 minutes.
Gently remove the foil, and set aside to cool for 5 minutes.
Enjoy your Cajun Ninja Shrimp Fettuccine!