Savory andouille, shrimp, creamy Alfredo, and Cajun seasoning blend in a comforting skillet pasta.
# Components:
→ 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 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 and black pepper, to taste
13 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Cook pasta in a pot of salted boiling water following package instructions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat. Add the sliced andouille sausage and cook for 3 to 4 minutes until browned. Transfer sausage to a plate and set aside.
03 - In the same skillet, melt unsalted butter. Add chopped onion and sliced red bell pepper, sautéing for 3 to 4 minutes until vegetables are softened. Add minced garlic, cooking for 1 additional minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté for 2 to 3 minutes until shrimp are just pink and opaque. Remove shrimp and set aside.
05 - Pour chicken broth into the skillet and scrape up any browned bits. Add heavy cream and remaining Cajun seasoning, bringing the mixture to a gentle simmer.
06 - Stir in grated Parmesan cheese until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta, browned sausage, and shrimp to the skillet. Toss all ingredients together, coating with the sauce. Heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the skillet and serve immediately while hot.
