# 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 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ cup chicken broth
→ Seasonings
11 - 1½ tablespoons Cajun seasoning, plus extra to taste
12 - Salt and black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, for garnish
# Steps to follow:
01 - Cook pasta in salted boiling water following package directions until al dente; drain and set aside.
02 - Over medium heat, brown andouille sausage in a large skillet for 3 to 4 minutes. Remove and reserve.
03 - Melt butter in the same skillet, then add onion and red bell pepper. Cook until softened, about 3 to 4 minutes. Add garlic and cook for an additional minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning; sauté until shrimp are pink, approximately 2 to 3 minutes. Remove shrimp and set aside.
05 - Pour chicken broth into skillet, scraping browned bits from the bottom. Add heavy cream and remaining Cajun seasoning; bring to a gentle 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 to coat thoroughly in the sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped parsley over the dish and serve immediately while hot.
