Cajun Shrimp Pasta with Sausage

INGREDIENTS:

1 lb. large shrimp (peeled and deveined)

Kosher salt and fresh cracked black pepper (to taste)

1 teaspoon Cajun seasoning (or Creole seasoning)

½ teaspoon dried Oregano

2 tablespoons Olive oil

6 oz andouille sausage or smoked sausage (thinly sliced)

10 ounces fettuccine pasta

½ yellow onion (thinly sliced)

1 red bell pepper (thinly sliced)

4 teaspoons Cajun seasoning (or Creole seasoning)

1 teaspoon brown sugar

2-3 cloves garlic (chopped)

½ cup crushed tomatoes

1 cup chicken broth sodium free

1 cup heavy cream

⅔ cup Grated Parmesan

1 tablespoon parsley (chopped)

DIRECTIONS:

Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.

Add pasta to salted boiling water and cook until al dente.
Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds …