Preparation:

Step 1:
Start by preparing the shrimp. Make sure they are peeled and deveined, removing any shells and tails. Rinse the shrimp under cold water and pat them dry with a paper towel. Slice the Andouille sausage into thin rounds, about 1/4 inch thick, and set aside.

Step 2:
Cook the pasta. In a large pot, bring salted water to a boil and add the penne pasta. Cook according to the package instructions, usually about 10-12 minutes, until al dente. Once cooked, drain the pasta and set it aside. Make sure not to overcook the pasta as it will continue to cook slightly when mixed with the sauce later.

Step 3:
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced Andouille sausage. Cook the sausage until it’s browned on both sides, approximately 3-4 minutes. The sausage will release some of its fat and flavor into the oil, enhancing the overall taste of the dish. Once browned, remove the sausage from the skillet and set it aside on a plate.

Step 4:
In the same skillet, using the leftover oil from the sausage, add the diced onion and bell pepper. Sauté them until they are soft and fragrant, about 4-5 minutes. Stir occasionally to ensure even cooking. Once softened, add the minced garlic and sauté for an additional minute until the garlic becomes aromatic, making sure it doesn’t burn.

Step 5:
Add the shrimp to the skillet along with the Cajun seasoning and paprika. Stir to coat the shrimp evenly with the spices. Cook the shrimp for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough if cooked too long.

Step 6:
Pour in the heavy cream and chicken broth, stirring well to combine all the flavors. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly. The cream will blend with the seasonings to create a rich, flavorful sauce. If the sauce seems too thick, you can add a little more chicken broth to reach your desired consistency.

Step 7:
Once the sauce has thickened, stir in the cooked penne pasta, the browned Andouille sausage, and the grated Parmesan cheese. Toss everything together until the pasta is fully coated with the sauce, and the sausage and shrimp are evenly distributed. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 8:
Season with salt and pepper to taste, adjusting the seasoning as necessary. If you prefer more heat, you can add additional Cajun seasoning or a pinch of cayenne pepper.

Step 9:
Once everything is well combined, remove the skillet from the heat. Garnish the pasta with fresh parsley for a pop of color and an added layer of freshness.