Creamy Cajun Alfredo pasta with smoky sausage, shrimp, and a spicy, rich 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
# Method:
01 - Boil salted water and cook pasta according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat and cook andouille sausage for 3 to 4 minutes until browned. Remove and keep warm.
03 - In the same skillet, melt butter. Add chopped onion and sliced red bell pepper and sauté 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 shrimp and set aside.
05 - Pour in chicken broth, scraping up browned bits from the skillet. Add heavy cream and remaining Cajun seasoning, then bring to a gentle simmer.
06 - Stir in grated Parmesan until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss to coat evenly in the sauce and heat through for 2 to 3 minutes.
08 - Sprinkle chopped fresh parsley over the skillet and serve immediately.
