A creamy, spicy skillet with smoky sausage, shrimp, and rich Cajun Alfredo sauce.
# 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 - 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 as per package directions; drain and set aside.
02 - In a large skillet over medium heat, cook sliced andouille sausage for 3 to 4 minutes until browned; remove and reserve.
03 - Melt butter in the same skillet; add chopped onion and red bell pepper and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to skillet; sauté for 2 to 3 minutes until shrimp are pink and opaque. Remove and set aside.
05 - Pour chicken broth into skillet, scraping browned bits from bottom. Stir in heavy cream and remaining Cajun seasoning; simmer gently.
06 - Add grated Parmesan and stir until sauce is smooth. Adjust seasoning with salt and black pepper.
07 - Return cooked pasta, sausage, and shrimp to skillet; toss to coat evenly in sauce and heat through for 2 to 3 minutes.
08 - Sprinkle with fresh chopped parsley and serve immediately.
