# 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 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 extra to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
# How to Make:
01 - Boil pasta in salted water until al dente according to package directions. Drain and set aside.
02 - Heat a large skillet over medium heat. Add andouille sausage and cook 3–4 minutes until browned. Remove and set aside.
03 - In the same skillet, melt butter. Add onion and red bell pepper; sauté 3–4 minutes until softened. Add garlic and cook 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to skillet. Sauté 2–3 minutes until shrimp turn pink. Remove and set aside.
05 - Pour in chicken broth and deglaze pan, scraping browned bits. Add heavy cream and remaining Cajun seasoning; bring to a simmer.
06 - Stir in Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
07 - Return pasta, sausage, and shrimp to skillet. Toss to coat evenly in sauce and heat through for 2–3 minutes.
08 - Sprinkle with chopped fresh parsley and serve immediately.
