Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz andouille sausage, sliced into rounds
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups heavy whipping cream
  • 3 tbsp Cajun seasoning
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 lb penne or linguine pasta
  • 1/2 cup reserved pasta water
  • Fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced andouille sausage rounds and sear until mahogany-colored and crisp on both sides. Remove the sausage from the pan and set aside.
  2. In the same pan, add 1 tbsp of butter. Toss in the shrimp seasoned with a pinch of Cajun spice. Cook for 1–2 minutes per side until opaque and just curled. Remove immediately to prevent overcooking.
  3. Add the remaining butter to the pan. Sauté the diced onion and bell peppers until softened and translucent (about 5 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the heavy whipping cream and stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Bring to a gentle simmer over medium heat for 3–5 minutes until the sauce begins to thicken slightly.
  5. Stir in the grated Parmesan cheese until completely melted and the sauce is velvety.
  6. Add the cooked pasta, seared sausage, and shrimp back into the skillet. Toss everything together, using reserved pasta water as needed to adjust the consistency.
  7. Garnish with chopped fresh parsley and serve.