# 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
# Method:
01 - Boil pasta in generously salted water until al dente. Drain thoroughly and set aside.
02 - Heat a large skillet over medium flame. Add sliced andouille sausage, cooking for 3 to 4 minutes until browned. Transfer sausage to a plate and reserve.
03 - Melt butter in the same skillet. Add chopped onion and sliced red bell pepper; sauté for 3 to 4 minutes until softened. Mix in minced garlic and cook for 1 minute, just until fragrant.
04 - Add shrimp to vegetables with 1 tablespoon Cajun seasoning; sauté for 2 to 3 minutes, stirring, until shrimp turn pink and opaque. Remove cooked shrimp and set aside.
05 - Pour chicken broth into skillet, scraping any brown bits from the pan’s bottom. Add heavy cream and remaining Cajun seasoning; bring mixture to a gentle simmer.
06 - Stir in grated Parmesan cheese and cook briefly until sauce is smooth and cheese is melted. Season with salt and black pepper to taste.
07 - Return drained pasta, reserved sausage, and cooked shrimp to skillet. Toss ingredients to coat evenly in Cajun Alfredo sauce. Allow to heat through for 2 to 3 minutes.
08 - Sprinkle chopped parsley over the finished dish and serve immediately while hot.
