# Components:
→ Proteins
01 - 8 oz andouille sausage, sliced
02 - 8 oz large shrimp, peeled and deveined
→ Pasta
03 - 10 oz penne or fettuccine pasta
→ 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 - ½ cup grated Parmesan cheese
10 - ½ cup chicken broth
→ Seasonings
11 - 1½ tablespoons Cajun seasoning, plus additional to taste
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley for garnish
# Preparation Steps:
01 - Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook the sliced andouille sausage for 3 to 4 minutes until browned. Remove and set aside.
03 - Melt the butter in the same skillet. Add the chopped onion and sliced red bell pepper; sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
04 - Add the shrimp and 1 tablespoon of Cajun seasoning to the skillet. Sauté for 2 to 3 minutes until the shrimp turn pink. Remove and set aside.
05 - Pour in the chicken broth and deglaze the pan by scraping up browned bits. Stir in the heavy cream and remaining Cajun seasoning, bringing the mixture to a gentle simmer.
06 - Add the grated Parmesan cheese, stirring until fully melted and the sauce is smooth. Adjust seasoning with salt and black pepper to taste.
07 - Return the cooked pasta, sausage, and shrimp to the skillet. Toss thoroughly to coat with the sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
