| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cajun |
Pasta |
8 |
servings |
INGREDIENTS
| 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 |
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.
* For a spicier dish, use andouille (Cajun-style) sausage. Source:
Emeril's Restaurant - New Orleans
Recipe by: http://www.roa.com/index.html, Recipes of America
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