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