A creamy, spicy pasta skillet with andouille 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
→ 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
# Method:
01 - Boil pasta in salted water following package instructions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, cook andouille sausage for 3 to 4 minutes until browned. Remove and reserve.
03 - Melt butter in the same skillet. Sauté chopped onion and sliced bell pepper for 3 to 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 to 3 minutes until shrimp turn pink. Remove and set aside.
05 - Pour chicken broth into skillet, scraping browned bits from the pan. Add heavy cream and remaining Cajun seasoning, simmer gently.
06 - Stir in Parmesan cheese until fully melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to skillet. Toss to coat evenly and heat for 2 to 3 minutes.
08 - Sprinkle with fresh chopped parsley and serve immediately while hot.
