# 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 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1 1/2 tablespoons Cajun seasoning, plus extra to taste
12 - Salt and black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, add the andouille sausage and cook for 3 to 4 minutes until browned. Remove sausage and set aside.
03 - In the same skillet, melt the butter. Add the 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 turn pink. Remove shrimp and set aside.
05 - Pour in chicken broth, scraping any browned bits from the pan. Add heavy cream and remaining Cajun seasoning; bring to a gentle simmer.
06 - Stir in Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta, sausage, and shrimp to skillet. Toss to coat with sauce and heat through for 2 to 3 minutes.
08 - Garnish with chopped parsley and serve immediately.
