Cajun shrimp pasta withsausage

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well, reserving about 1 cup of the starchy pasta water. Set aside.
2. Season the Shrimp: Pat the shrimp dry with paper towels. Toss them in a bowl with 1 tablespoon of the Cajun seasoning until evenly coated.
3. Cook the Sausage and Shrimp: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
   · Add 1 tablespoon of butter to the same skillet. Add the seasoned shrimp and cook for 1-2 minutes per side, just until pink and opaque. Remove the shrimp and set aside with the sausage. (They will finish cooking in the sauce later.)
4. Sauté the Vegetables: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Deglaze and Make the Sauce: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 1-2 minutes until reduced by about half.
   · Stir in the heavy cream and the remaining 1 tablespoon of Cajun seasoning. Bring to a gentle simmer (do not boil).
6. Combine Everything: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency.
   · Add the cooked pasta, sausage, and any accumulated juices back to the skillet. Toss to coat everything in the sauce.
   · Gently stir in the shrimp to warm them through. Taste and adjust seasoning with salt if needed.
7. Serve Immediately: Garnish with chopped fresh parsley or green onions and an extra sprinkle of Parmesan cheese.