Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 0.5 lb andouille sausage, sliced into rounds
  • 2 tbsp cajun seasoning
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup grated parmesan cheese
  • 0.5 tsp smoked paprika
  • 0.5 cup reserved pasta water
  • 12 oz fettuccine pasta
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
  2. Toss shrimp with 1 tablespoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1 minute per side until opaque; remove and set aside. Add andouille sausage to the same skillet and cook until browned and crispy. Remove and set aside with the shrimp. Reserve rendered fat.
  3. Lower heat to medium and add butter to the skillet with the rendered sausage fat. Sauté finely diced yellow onion and thinly sliced red bell pepper until softened. Stir in minced garlic and the remaining Cajun seasoning; cook for 30 seconds until fragrant.
  4. Pour in heavy cream and smoked paprika. Bring to a gentle simmer, scraping the bottom of the pan to release the fond. Whisk in grated Parmesan cheese until melted and smooth. Add the baby spinach and stir until wilted.
  5. Add the cooked fettuccine, seared shrimp, and cooked sausage to the skillet. Toss until the sauce emulsifies and coats the pasta perfectly, adding a splash of reserved pasta water if needed.
  6. Garnish with fresh parsley, chopped green onions, and serve with lemon wedges.