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Shrimp & Sausage: Pasta In White Sauce

Ingredients

• • 12 oz linguine or fettuccine
• • 2 tablespoons olive oil
• • 1 lb large shrimp, peeled and deveined
• • 8 oz andouille sausage, sliced into rounds
• • 2 teaspoons Cajun seasoning
• • 1 tablespoon butter
• • 1 red bell pepper, sliced
• • 1 yellow bell pepper, sliced
• • 4 cloves garlic, minced
• • 1 1/2 cups heavy cream
• • 1/2 cup chicken broth
• • 1/2 cup freshly grated Parmesan cheese
• • 1 teaspoon smoked paprika
• • Salt and pepper, to taste
• • Fresh parsley, chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shrimp, sprinkle with Cajun seasoning, and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Add the sliced sausage to the skillet and cook until browned, about 3-4 minutes. Remove and set aside with the shrimp.
4. Heat the remaining olive oil and butter in the same skillet. Sauté the bell peppers for 4-5 minutes until softened. Add the garlic and cook for 1 minute, until fragrant.
5. Reduce heat to medium and stir in heavy cream and chicken broth. Simmer for 3-4 minutes until slightly thickened.
6. Whisk in Parmesan cheese, smoked paprika, salt, and pepper. Stir until the cheese melts and the sauce becomes creamy.
7. Add the cooked shrimp, sausage, and pasta to the skillet. Toss everything together until well-coated with the sauce.
8. Garnish with fresh parsley and serve warm.