---------- 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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