Ingredients

• 1 Lb Fettuccine
• 1 Lb Colossal Shrimp (13/15) – Peeled, Deveined, Tail Off
• 1 Lb Andouille – Sliced
• 3 Garlic Cloves – Minced
• 2 1/2 Tsp Cajun Seasoning
• 1 Tsp Ground Black Pepper
• 1 Pint Heavy Cream
• 1 Tsp Dried Parsley
• 1 Cup Parmesan – Grated
• Kosher Salt

Directions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
2. While the pasta cooks, heat 1 Tbs olive oil in a large skillet over medium-high heat.
3. Add the shrimp and sausage and season with 2 Tsp Cajun seasoning and the ground black pepper. Sauté , stirring occasionally, until golden brown on both sides, about 2 minutes per side. Add the minced garlic and sauté for an additional 1 to 2 minutes.
4. Add the dried parsley and heavy cream and bring to a simmer to reduce, about 2 to 3 minutes. Stir in the Parmesan to thicken. 
5. Strain the fettuccine and reserve a cup of the pasta water. Add pasta to the large skillet. Stir to combine and coat the fettuccine. Add in the pasta water a spoonful at a time to get your sauce to your desired thickness.