| 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 Converted by MM_Buster v2.0l.
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