# List of ingredients:
→ 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 for seasoning
12 - Salt and black pepper, to taste
13 - 2 tbsp chopped fresh parsley, for garnish
# How to make it:
01 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
02 - Heat skillet over medium and cook andouille sausage for 3 to 4 minutes until browned. Remove from skillet and set aside.
03 - In the same skillet, melt butter and add chopped onion and sliced red bell pepper. Cook for 3 to 4 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Add shrimp and 1 tablespoon Cajun seasoning to skillet. Sauté for 2 to 3 minutes until shrimp are pink and opaque. Remove shrimp and reserve.
05 - Pour chicken broth into the skillet, scraping browned bits from the base. Stir in heavy cream and remaining Cajun seasoning, then bring to a gentle simmer.
06 - Stir grated Parmesan into the sauce until smooth and melted. Season with salt and pepper to taste.
07 - Add drained pasta, browned sausage, and cooked shrimp to the skillet. Toss gently to coat with sauce and warm for 2 to 3 minutes.
08 - Sprinkle with chopped parsley and serve immediately while hot.
