# 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 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1 1/2 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 according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook andouille sausage slices for 3 to 4 minutes until browned. Transfer to a plate and set aside.
03 - In the same skillet, melt unsalted butter. Sauté chopped onion and sliced red bell pepper for 3 to 4 minutes until softened. Add 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 are pink and opaque. Remove shrimp and set aside.
05 - Pour chicken broth into the skillet and scrape up any browned bits. Add heavy cream and remaining Cajun seasoning. Bring the mixture to a simmer.
06 - Stir in grated Parmesan cheese until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, browned sausage, and shrimp to the skillet. Toss everything to coat in the sauce and heat through for 2 to 3 minutes.
08 - Garnish with chopped fresh parsley and serve immediately while hot.
