# What You 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, to taste
13 - Black pepper, to taste
14 - 2 tbsp chopped fresh parsley for garnish
# How To Make It:
01 - Boil salted water and cook pasta according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add sliced andouille sausage and cook 3 to 4 minutes until browned. Remove and set aside.
03 - In the same skillet, melt butter then add onion and red bell pepper. Sauté 3 to 4 minutes until vegetables soften. 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 - Deglaze skillet with chicken broth, scraping browned bits from the bottom. Stir in heavy cream and remaining Cajun seasoning; bring mixture to a simmer.
06 - Add grated Parmesan cheese and stir until fully melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss to coat everything evenly in the sauce and heat through, about 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
