A creamy, spicy skillet blending smoky sausage, shrimp, and a rich Cajun Alfredo sauce in one pan.
# What you'll need:
→ Proteins
01 - 8 oz sliced andouille sausage
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 according to package directions. Drain and set aside.
02 - Heat a large skillet over medium heat and cook sliced andouille sausage for 3–4 minutes until browned. Remove and set aside.
03 - In the same skillet, melt butter then add chopped onion and sliced red bell pepper. Sauté for 3–4 minutes until softened, then add minced garlic and cook 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet and sauté for 2–3 minutes until shrimp turn pink. Remove and set aside.
05 - Pour chicken broth into the skillet, scraping up browned bits. Stir in heavy cream and remaining Cajun seasoning, then bring to a simmer.
06 - Stir grated Parmesan into the sauce until melted and smooth. Season with salt and black pepper to taste.
07 - Add cooked pasta, sausage, and shrimp back to the skillet. Toss to coat evenly and heat through for 2–3 minutes.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately.
