# What You'll Need:
→ Proteins
01 - 8 oz andouille sausage, sliced
02 - 8 oz large shrimp, peeled and deveined
→ Pasta
03 - 10 oz penne or fettuccine
→ Vegetables
04 - 1 small onion, finely chopped
05 - 1 red bell pepper, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ cup chicken broth
→ Seasonings
11 - 1½ tbsp Cajun seasoning, plus extra to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
# Method:
01 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat and cook the andouille sausage for 3–4 minutes until browned. Remove from skillet and keep warm.
03 - In the same skillet, melt butter then add chopped onion and sliced red bell pepper. Sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté 2–3 minutes until shrimp are pink and cooked through. Remove shrimp and set aside.
05 - Pour chicken broth into the skillet, scraping up any browned bits. Add heavy cream and remaining Cajun seasoning. Bring to a gentle simmer.
06 - Stir in grated Parmesan cheese until the sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss gently to coat all ingredients with the sauce. Heat for 2–3 minutes until warmed through.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
