Ingredients:
– 8 ounces fettuccine or linguine
– 1 tablespoon olive oil
– 1 pound andouille sausage, sliced
– 1 pound shrimp, peeled and deveined
– 1 bell pepper, diced
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 cup heavy cream
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (for serving)
Directions:
1. Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes.
3. Add the diced bell pepper, onion, and minced garlic to the skillet. Sauté until the vegetables are softened, about 3-4 minutes.
4. Stir in the diced tomatoes (with their juices), heavy cream, and Cajun seasoning. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
5. Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes. Season with salt and pepper to taste.
6. Toss the cooked pasta into the skillet, stirring to combine and warm through.
7. Serve immediately, garnished with chopped parsley and grated Parmesan cheese.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 560 kcal
Servings: 4
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