Cajun Fettuccine

Recipe Ingredients

16 oz	454g	Fettuccine
1/4 cup	49g / 1.7oz	Butter or margarine
3 cups	330g / 11oz	Carrots - short thin strips (medium)
1 cup	237ml	Zucchini - short thin strips (large)
8 oz	227g	Shrimp - peeled and deveined
8 oz	227g	Smoked sausage - 1/4-inch slices*
1 cup	237ml	Half-and-half
1 1/2 cups	219g / 7.7oz	Sargento fancy supreme shredded parmesan - divided cheese
1 1/2 teaspoons	7.5ml	Cajun or creole seasoning plus additional for garnish

Recipe Instructions

Cook fettuccine according to package directions. Meanwhile, melt butter in 12-inch skillet over medium heat. Add carrots; cook 3 minutes, stirring occasionally. Add zucchini and shrimp; cook 5 minutes or until shrimp are opaque and vegetables are crisp-tender, stirring occasionally. Add sausage; cook 2 minutes, stirring occasionally. Add half-and-half, 3/4 cup Parmesan cheese and Cajun seasoning; heat through, stirring constantly. (Do not boil.) Drain pasta; return to pot. Add shrimp mixture; toss well. Transfer to serving platter; sprinkle with remaining Parmesan cheese and additional Cajun seasoning, if desired.

8 servings.

Source:
* For a spicier dish, use andouille (Cajun-style) sausage. Emeril's Restaurant - New Orleans

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