1 lb. large shrimp (peeled and deveined)
Kosher salt and fresh cracked black pepper (to taste)
1 teaspoon Cajun seasoning (or Creole seasoning)
1/2 teaspoon dried Oregano
2 tablespoons Olive oil
6 oz andouille sausage or smoked sausage (thinly sliced)
10 ounces fettuccine pasta
½ yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 teaspoons Cajun seasoning (or Creole seasoning)
1 teaspoon brown sugar
2-3 cloves garlic (chopped)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
2/3 cup Grated Parmesan
1 tbsp parsley (chopped)
Throw shrimp with salt, pepper, Cajun preparing and Oregano, and coat well. Heat an enormous skillet over medium high intensity and shower lower part of dish with olive oil. Add shrimp and cook for 2 minutes. Flip shrimp over and cook one more little while. Then eliminate to a plate and put away. Sprinkle skillet with a touch of more olive oil, add frankfurter and brown until well caramelized, around 4 – 5 minutes. Eliminate to plate, put away.
Add pasta to salted bubbling water and cook until still somewhat firm. Lower intensity to medium and add somewhat more olive oil to the container, add the onion, red ringer pepper, Cajun preparing, earthy colored sugar, and a liberal spot of salt. Sauté until onion and pepper have relaxed a little, scraping up any cooked pieces that you can.
Add the garlic and cook until fragrant, around 30 seconds. Add squashed tomatoes, chicken stock and weighty cream. Bring to a stew, blending and scraping up any earthy colored bits from lower part of container, two or three minutes. When stewing, add Parmesan and mix into sauce. At the point when Parmesan is mixed in, add cooked pasta and wiener and mix to join and intensity through, 2 – 3 minutes. Salt and pepper to taste and afterward in conclusion, add shrimp. Present with slashed parsley.