A creamy, spicy pasta with smoky sausage, succulent shrimp, and 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 pasta
→ 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 additional to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Bring salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat and cook andouille sausage until browned, about 3 to 4 minutes. Remove sausage and set aside.
03 - In the same skillet, melt butter. Add chopped onion and sliced red bell pepper; sauté 3 to 4 minutes until softened. Stir in minced 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 shrimp and set aside.
05 - Pour in chicken broth, scraping browned bits from skillet. Stir in heavy cream and remaining Cajun seasoning. Bring mixture to a simmer.
06 - Blend in grated Parmesan until 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 warm for 2 to 3 minutes.
08 - Sprinkle with chopped fresh parsley and serve immediately while hot.
