# 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 Steps:
01 - Boil pasta in salted water until al dente according to package directions. Drain and set aside.
02 - Heat a large skillet over medium heat. Add sliced andouille sausage and cook 3 to 4 minutes until browned. Remove and set aside.
03 - Melt butter in the same skillet. Add chopped onion and sliced red bell pepper, cooking 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to skillet. Sauté 2 to 3 minutes until shrimp turn pink. Remove and set aside.
05 - Pour chicken broth into skillet and deglaze, scraping browned bits from bottom. Stir in heavy cream and remaining Cajun seasoning. Bring to a gentle simmer.
06 - Add grated Parmesan cheese and stir until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to skillet. Toss to coat evenly in sauce and warm for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately.
