A creamy Cajun pasta loaded with sausage, shrimp, and bold flavors. One-pan, weeknight comfort with a kick.
# Components:
→ Proteins
01 - 8 ounces andouille sausage, sliced
02 - 8 ounces large shrimp, peeled and deveined
→ Pasta
03 - 10 ounces 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 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1 1/2 tablespoons Cajun seasoning (plus extra to taste)
12 - Salt, to taste
13 - Black pepper, to taste
14 - 2 tablespoons chopped fresh parsley (for garnish)
# Directions:
01 - Cook the pasta in a pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add the andouille sausage slices and cook for 3 to 4 minutes until browned. Remove sausage from the skillet and set aside.
03 - In the same skillet, melt the butter. Add chopped onion and red bell pepper; sauté for 3 to 4 minutes until softened, then stir in minced garlic and cook for 1 minute.
04 - Add the shrimp and one tablespoon Cajun seasoning to the skillet. Sauté for 2 to 3 minutes until shrimp turn pink. Remove shrimp and set aside.
05 - Pour in chicken broth and scrape up any browned bits. Stir in heavy cream and remaining Cajun seasoning, then bring mixture to a simmer.
06 - Add grated Parmesan cheese and stir until cheese is melted and sauce is smooth. Season to taste with salt and black pepper.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss to fully coat and heat through for 2 to 3 minutes.
08 - Sprinkle with chopped parsley and serve immediately while hot.
