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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