Ingredients

1 lb large shrimp, peeled and deveined
Kosher salt and fresh cracked black pepper, to taste
1 tsp Cajun seasoning or Creole seasoning
½ tsp dried oregano
2 tbsp olive oil
6 oz andouille sausage or smoked sausage, thinly sliced
10 oz fettuccine pasta
½ yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 tsp Cajun seasoning or Creole seasoning
1 tsp 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 cheese
1 tbsp parsley, chopped

Instructions

Toss shrimp with salt, pepper, Cajun seasoning, and oregano. Heat olive oil in a skillet over medium-high heat.

Cook shrimp for 2 minutes per side. Remove and set aside.
Add sausage to the skillet, cook until browned (4-5 minutes). Remove and set aside.

Cook pasta in salted boiling water until al dente.
In the skillet, sauté onion, bell pepper, Cajun seasoning, brown sugar, and salt until softened.

Add garlic and cook for 30 seconds.
Add crushed tomatoes, chicken broth, and heavy cream. Simmer, then add Parmesan cheese and stir.

Combine pasta, sausage, and shrimp with the sauce. Cook for 2-3 minutes. Serve with chopped parsley.