Ingredients

• 250 g pasta (penne or fettuccine)

• 200 g shrimp, peeled and deveined

• 200 g smoked sausage or andouille, sliced

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 red bell pepper, sliced

• 2 tablespoons Cajun seasoning (adjust to taste)

• 2 cups chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Optional: chili flakes for extra heat

• Optional garnish: chopped parsley or green onions

Instructions

1.  Sauté the Sausage

Heat olive oil in a large pot or deep skillet over medium heat.

Add sliced sausage and cook until lightly browned. Remove and set aside.

2.  Build the Flavor Base

In the same pot, add onion and bell pepper. Sauté until softened.

Stir in garlic and Cajun seasoning, cooking briefly until fragrant.

3.  Cook the Pasta

Pour in chicken broth and bring to a gentle boil.

Add pasta, reduce heat to medium, and cook uncovered, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

4.  Add Shrimp and Cream

Stir in the heavy cream and return the sausage to the pot.

Add shrimp and cook for 3–4 minutes until pink and just cooked through.

5.  Finish the Dish

Stir in Parmesan cheese.

Season with salt, black pepper, and chili flakes if desired.

6.  Serve

Remove from heat and let rest for 2 minutes.

Garnish and serve hot.

Who This Dish Is Best For

• Fans of bold, spicy flavors

• Busy weeknights or minimal-cleanup meals

• High-protein comfort food lovers

Energy-Saving Tips

• Use one pot to reduce cleanup and heat usage

• Prep all ingredients before cooking

• Turn off heat early and let residual warmth finish the sauce