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PASTA OLIVE OIL SHRIMP CAJUN SEASONING ANDOUILLE SAUSAGE ONION GARLIC CHICKEN STOCK HEAVY CREAM PARMESAN CHEESE BLACK PEPPER CAYENNE PEPPER
ADD A LARGE POT OF SALTED WATER TO THE STOVE OVER HIGH HEAT. WHEN IT STARTS TO BOIL ADD IN YOUR PASTA AND COOK UNTIL AL DENTE. DRAIN AND SET ASIDE UNTIL READY TO USE.
ADD OLIVE OIL TO A LARGE HIGH-SIDED SKILLET AND SET OVER MEDIUM-HIGH HEAT. WHEN HOT ADD IN THE SHRIMP AND SEASON WITH CAJUN SEASONING. COOK UNTIL PINK, REMOVE FROM PAN, AND SET ASIDE.
IN THE SAME SKILLET ADD YOUR SAUSAGE AND ONIONS AND COOK UNTIL BROWNED. ADD GARLIC. DEGLAZE THE PAN WITH CHICKEN STOCK.
ADD IN HEAVY CREAM, PARMESAN CHEESE, BLACK PEPPER, AND CAYENNE PEPPER. SIMMER UNTIL THICKENED. ADD IN COOKED PASTA AND SHRIMP.