A creamy, spicy skillet dish with smoky sausage, succulent shrimp, and rich Cajun Alfredo flavors.
# 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
# Directions:
01 - Boil pasta in salted water until al dente according to package directions, then drain and set aside.
02 - Heat a large skillet over medium heat and cook andouille sausage for 3 to 4 minutes until browned. Remove from skillet and set aside.
03 - Melt butter in the same skillet. Add chopped onion and sliced red bell pepper; sauté for 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 for 2 to 3 minutes until shrimp turn pink. Remove shrimp and set aside.
05 - Pour chicken broth into skillet, scraping up browned bits. Stir in heavy cream and remaining Cajun seasoning, then bring to a simmer.
06 - Add Parmesan cheese, stirring until melted and smooth. Season sauce with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to skillet. Toss gently to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped parsley over the dish and serve immediately while hot.
