A creamy, spicy pasta skillet with smoky sausage, tender shrimp, and rich Cajun Alfredo flavors.
# Components:
→ 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 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth
→ Seasonings
11 - 1 1/2 tbsp Cajun seasoning, plus more to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
# Method:
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. Add sliced andouille sausage and cook for 3 to 4 minutes until browned. Remove sausage from skillet and set aside.
03 - In the same skillet, melt butter. Add chopped onion and sliced red bell pepper. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add shrimp and 1 tablespoon of 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 the skillet and scrape up browned bits from the bottom. Stir in heavy cream and remaining Cajun seasoning. Bring mixture to a gentle simmer.
06 - Stir grated Parmesan cheese into the sauce until fully melted and smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss everything together to coat evenly in the sauce. Heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
