# 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
# Directions:
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 andouille sausage slices, and cook 3 to 4 minutes until browned; remove and set aside.
03 - Melt butter in the skillet; 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 the skillet, sauté 2 to 3 minutes until shrimp turn pink; remove and set aside.
05 - Pour in chicken broth, scraping browned bits from the pan. Stir in heavy cream and remaining Cajun seasoning, bring to a simmer.
06 - Stir grated Parmesan into the sauce until melted and smooth. Season with salt and pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet; toss gently to coat with sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
