Cajun Shrimp and Sausage Pasta

INGREDIENTS:

1 pound of large shrimp, peeled and deveined

1 pound of Andouille sausage, sliced

1 pound of pasta (penne or fettuccine works well)

2 tablespoons of olive oil

3 cloves of garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, diced

1 cup of cherry tomatoes, halved

2 cups of heavy cream

1 cup of chicken broth

2 tablespoons of Cajun seasoning (adjust to taste)

1 teaspoon of paprika

1 teaspoon of dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

DIRECTIONS:

Prepare the Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Season the Shrimp: Pat the shrimp dry with paper towels. In a bowl, season the shrimp with 1 tablespoon of Cajun seasoning and a pinch of salt and pepper. Set aside.

Sear the Sausage and Shrimp: In a large skillet or pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pan and set aside. In the same pan, add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink. Remove the shrimp from the pan and set aside.

Prepare the Sauce: In the same skillet, add another tablespoon of olive oil if needed. Sauté the minced garlic, diced onion, and sliced bell peppers until they soften, about 3-4 minutes. Add the halved cherry tomatoes and cook for an additional 2 minutes.

Combine Ingredients: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer. Add the remaining Cajun seasoning, paprika, dried thyme, and adjust the seasoning with salt and pepper according to your taste …