Title: Cajun Fettuccine
Categories: Pasta Fish Sausage Regional
Yield: 8 Servings
| 16 | oz | Fettuccine |
| 1/4 | c | Butter or margarine |
| 3 | md | Carrots, short thin strips |
| 1 | lg | Zucchini, short thin strips |
| 8 | oz | Shrimp, peeled and deveined |
| 8 | oz | Smoked sausage, 1/4-inch slices* |
| 1 | c | Half-and-half |
| 1 1/2 | c | Sargento Fancy Supreme Shredded Parmesan, divided |
| | | , Cheese |
| 1 1/2 | ts | Cajun or Creole seasoning -plus additional for garnish |
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. * For a spicier dish, use
andouille (Cajun-style) sausage.