Ingredients:

  • 1 pound (450g) linguine
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 pound andouille sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add sliced sausage and cook until browned. Add onion, garlic, and bell peppers; sauté until softened.
  3. Stir in diced tomatoes, diced tomatoes and green chiles, oregano, basil, Cajun seasoning, and cayenne pepper (if using). Bring to a simmer.
  4. Add shrimp to the sauce and cook until pink and opaque (about 3-5 minutes). Be careful not to overcook the shrimp.
  5. Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens slightly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  6. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
  7. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.