# Components:
→ Proteins
01 - 8 ounces andouille sausage, sliced
02 - 8 ounces large shrimp, peeled and deveined
→ Pasta
03 - 10 ounces penne or fettuccine
→ Vegetables
04 - 1 small onion, finely chopped
05 - 1 red bell pepper, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1 1/2 tablespoons Cajun seasoning
12 - Salt and black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package directions. Drain well and set aside.
02 - Heat a large skillet over medium heat. Add sliced andouille sausage and cook for 3 to 4 minutes until browned. Transfer sausage to a plate and set aside.
03 - Melt butter in the same skillet. Add onion and red bell pepper; cook for 3 to 4 minutes, stirring occasionally, until vegetables are softened. Add garlic and cook for 1 minute until fragrant.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté for 2 to 3 minutes, turning occasionally, until shrimp are just pink and opaque. Remove shrimp and set aside.
05 - Pour chicken broth into skillet, scraping up any browned bits from the bottom. Add heavy cream and remaining Cajun seasoning. Stir constantly and bring to a gentle simmer.
06 - Sprinkle in Parmesan cheese and stir until fully melted and sauce is smooth. Season to taste with salt and black pepper.
07 - Return drained pasta, cooked sausage, and shrimp to the skillet. Toss well to coat everything in the sauce and heat through for 2 to 3 minutes.
08 - Sprinkle with chopped parsley and serve hot.
