# 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 more to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp fresh parsley, chopped, for garnish
# Method:
01 - Boil pasta in salted water until al dente. Drain and set aside.
02 - Cook andouille sausage in a large skillet over medium heat for 3 to 4 minutes until browned. Remove and set aside.
03 - In the same skillet, melt butter. Add onion and red bell pepper, sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to skillet. Sauté for 2 to 3 minutes until shrimp are pink. Remove and set aside.
05 - Pour chicken broth into skillet; scrape browned bits from bottom. Add heavy cream and remaining Cajun seasoning, then bring to a simmer.
06 - Stir in Parmesan cheese until melted and sauce smooth. Season with salt and black pepper.
07 - Return pasta, sausage, and shrimp to skillet. Toss to coat evenly with sauce and heat for 2 to 3 minutes.
08 - Sprinkle with chopped parsley and serve immediately while hot.
