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---------- Recipe via Meal-Master [Recipe Buster]
Title: Cajun Fettuccine
Categories: Pasta, Cajun, Fish, Pork & Ham
Yield: 8
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. Source:
Emeril's Restaurant - New Orleans
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
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