Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 12 oz Andouille Sausage, sliced into 1/4-inch rounds
  • 1 lb Fettuccine pasta
  • 2 tbsp High-smoke point oil (Avocado or Grapeseed)
  • 3 cups Heavy Cream
  • 1 cup Parmesan Cheese, freshly grated
  • 1/2 cup Chicken stock, low sodium
  • 3 tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 1 Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 tsp Smoked Paprika
  • 1/4 cup Fresh Parsley, chopped
  • 1 Lemon, cut into wedges
  • 2 Green Onions, thinly sliced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente, approximately 1 minute less than the package directions. Drain and set aside. Note: It finishes cooking in the sauce later.
  2. While the pasta water is boiling, toss the peeled shrimp with 1 tablespoon of the Cajun seasoning until evenly coated.
  3. In a 12-inch cast iron skillet or heavy stainless steel pan, heat the oil over medium-high heat. Sear the andouille sausage rounds until browned and deeply colored. Remove the sausage with a slotted spoon and set aside.
  4. In the same skillet, sear the shrimp for 2 minutes per side until pink and opaque. Remove and set aside with the sausage.
  5. Reduce heat to medium. Melt the butter in the skillet, scraping up the browned bits (fond). Add the diced onion, green bell pepper, and red bell pepper. Sauté until the vegetables are softened and fragrant.
  6. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock to deglaze the pan.
  7. Stir in the heavy cream, the remaining Cajun seasoning, and smoked paprika. Simmer for 5-7 minutes until the sauce begins to thicken and bubbling.
  8. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and glossy. Return the sausage and shrimp to the pan.
  9. Add the cooked pasta to the skillet and toss for 2 minutes with tongs to ensure every strand is coated in the cream sauce. Garnish with chopped parsley, sliced green onions, and serve with lemon wedges.