Cajun Fettuccine

Cajun Fettuccine


  • 16 ounces fettuccine
  • 1/4 cup butter or margarine
  • 3 carrots, julienned
  • 1 zucchini, julienned
  • 8 ounces shrimp, peeled and deveined
  • 8 ounces smoked sausage, 1/4 inch slices
  • 1 cup half and half
  • 1 1/2 cup shredded Parmesan cheese, divided
  • 1 1/2 teaspoon 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. Makes 8 servings.

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