Ingredients
| 1 lb. | fettuccine | | 1/4 cup | butter or | | margarine | | 3 | md. carrots, cut into short thin strips | | 1 | lg. zucchini, short thin strips | | 8 oz. | shrimp, peeled and deveined | | 8 parts | smoked sausage, 1/4 inch slices | | 1 cup | half and half | | 1-1/2 cup | shredded Parmesan cheese, divided | | 1-1/2 tsp. | Cajun or | | Creole seasoning, plus additional for garnish |
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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.
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