Creamy, spicy pasta combining smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce.
# 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
# Cooking Steps:
01 - Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add andouille sausage and cook for 3 to 4 minutes until browned. Remove from pan and set aside.
03 - Melt butter in the same skillet. Add chopped onion and red bell pepper and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon of 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, scraping up browned bits from the pan. Add heavy cream and remaining Cajun seasoning, then bring mixture to a simmer.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss gently to coat with sauce and heat for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
