Cajun Fettuccine
Submitted by holdenc
Creamy Cajun fettuccine with shrimp, smoked sausage, carrots, and zucchini tossed in a Parmesan half-and-half sauce. A one-skillet weeknight pasta ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minShrimp and sausage in the same skillet is always a good sign.
This Cajun fettuccine brings together plump shrimp, sliced smoked sausage, and crisp-tender carrots and zucchini in a creamy Parmesan sauce spiked with Cajun seasoning. Everything cooks in one skillet while the pasta boils, then gets tossed together right before serving.
Forty minutes from cutting board to table. No complicated steps, no long simmering, just bold bayou flavor on a bed of buttery noodles.
Pro Tips
- Cook the carrots first since they take the longest. Adding the zucchini and shrimp later keeps them from turning to mush.
- Don’t let the half-and-half boil after adding it. A gentle heat melts the Parmesan smoothly; high heat can make the sauce grainy.
- Go easy on the Cajun seasoning at first. You can always sprinkle more at the table, but you can’t take it back.
Ingredients
Directions
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, ¾ cup Parmesan cheese and Cajun seasoning; heat through, stirring constantly.
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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