# 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
# How-To:
01 - Boil pasta in salted 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 3–4 minutes until browned. Remove and set aside.
03 - In the same skillet, melt butter. Add onion and red bell pepper; sauté 3–4 minutes until softened. Stir in garlic and cook an additional minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté 2–3 minutes until shrimp turn pink. Remove and set aside.
05 - Pour chicken broth into skillet, scraping browned bits from bottom. Stir in heavy cream and remaining Cajun seasoning; bring to a simmer.
06 - Add Parmesan cheese and stir until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to skillet. Toss to coat evenly with sauce and heat through for 2–3 minutes.
08 - Sprinkle with chopped fresh parsley and serve immediately while hot.
