# What You'll Need:
→ 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)
# Directions:
01 - Boil salted water and cook the pasta according to the package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat, add andouille sausage, and cook 3 to 4 minutes until browned. Remove and keep aside.
03 - In the same skillet, melt butter. Add chopped onion and sliced red bell pepper and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté for 2 to 3 minutes until shrimp turn pink. Remove shrimp and set aside.
05 - Pour in chicken broth and deglaze the pan, scraping any browned bits. Add heavy cream and remaining Cajun seasoning, then bring to a simmer.
06 - Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss everything together to coat with sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the skillet and serve immediately while hot.
