Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz Andouille sausage, sliced into rounds
  • 12 oz penne or fettuccine pasta
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Add sliced sausage and shrimp in a single layer; cook until shrimp are opaque and sausage is browned (about 2-3 minutes per side). Remove and set aside.
  3. In the same skillet, melt the remaining butter. Add the diced onion and sauté until translucent, then stir in minced garlic and Cajun seasoning, toasting for 60 seconds.
  4. Lower heat to medium and pour in heavy whipping cream. Simmer for 3-5 minutes until thickened. Stir in Parmesan cheese and lemon juice until smooth and glossy.