°8 ounces of fettuccine pasta
°1 tablespoon olive oil
°1 tablespoon butter
°1 pound shrimp, deveined, deveined, with tails removed
°1 tsp Cajun seasoning, divided
°8 oz andouille sausage
°1 red bell pepper cut into cubes
°2 cloves minced garlic
°1¼ 1¼ cups heavy cream
°cup shredded parmesan cheese
°1 tablespoon minced parsley


Boil a large pot of salted water. Cook pasta over low heat. Drain and reserve ½ cup of pasta water.
While the water is boiling and the pasta is cooking, heat a large heavy-bottomed skillet over medium heat. Add the oil and butter and cook until the butter melts.
Season shrimp with half of the Cajun seasoning.
Add shrimp in an even layer, working in batches if necessary. Cook, flipping once, for 4-5 minutes or until shrimp are fully cooked. Remove from fire and set aside.
Add sausage to skillet with pepper. Sprinkle remaining Cajun seasoning on top and cook for 5 minutes, stirring constantly, until sausage turns brown and peppers are tender. Stir in garlic and cook for another 30 seconds. Remove from skillet and set aside with shrimp.
Add the cream to the pan and let it simmer over a low heat. Take off the fire. Add Parmesan cheese and stir until cheese melts.
Return the shrimp, sausage, and pepper to the skillet along with the cooked pasta. Stir well until covered.
To reduce sauce, add reserved pasta water, 2 tablespoons at a time, until sauce reaches desired consistency.
Sprinkling with parsley before serve .

Enjoy !