# Components:
→ 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 following package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook andouille sausage until browned, about 3 to 4 minutes. Remove and reserve.
03 - Melt butter in the same skillet. Add onion and red bell pepper; cook until softened, about 3 to 4 minutes. Stir in garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning; sauté until shrimp turn pink, about 2 to 3 minutes. Remove shrimp and set aside.
05 - Deglaze skillet with chicken broth, scraping browned bits. Stir in heavy cream and the remaining Cajun seasoning. Bring to a gentle simmer.
06 - Incorporate Parmesan cheese into sauce, stirring until smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta, sausage, and shrimp to the skillet. Toss to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped parsley over the dish and serve immediately while hot.
