A creamy, spicy one-pan dish with smoky sausage, tender shrimp, and a 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
# Preparation Steps:
01 - Boil the pasta in salted water until al dente, then drain and set aside.
02 - In a large skillet over medium heat, cook the andouille sausage for 3–4 minutes until browned. Remove and set aside.
03 - Melt butter in the same skillet. Add chopped onion and sliced red bell pepper, sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon of Cajun seasoning to the skillet. Sauté for 2–3 minutes until the shrimp turn pink. Remove shrimp and set aside.
05 - Pour chicken broth into the skillet, scraping browned bits off the bottom. Add heavy cream and remaining Cajun seasoning, then bring to a simmer.
06 - Stir in grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper to taste.
07 - Add the cooked pasta, browned sausage, and shrimp to the sauce. Toss to coat evenly and heat through for 2–3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately while hot.
