Creamy Cajun Shrimp and Sausage Pasta

Instructions:

1. Heat olive oil in a large skillet over medium high heat. Add the sliced Andouille sausage and cook until browned and mahogany colored. Remove and set aside. Note: Don't rush this; the brown bits are flavor.
2. In the same skillet, sear the shrimp for 1-2 minutes per side until they just turn pink and opaque. Remove immediately to prevent overcooking. Note: Shrimp carryover heat will cook them further on the plate.
3. Lower the heat to medium and melt the butter. Sauté the diced onion and red bell pepper until softened and fragrant, about 5 minutes.
4. Stir in the minced garlic and Cajun seasoning, stirring constantly for 60 seconds until the spices are toasted and fragrant. Note: Garlic burns quickly, so keep it moving.
5. Pour in the half and half. Bring to a gentle simmer and stir in the Parmesan cheese. Whisk until the cheese is melted and the sauce has thickened slightly.
6. Add the cooked pasta, seared sausage, and shrimp into the skillet. Toss gently to coat. Note: Use a folding motion to avoid breaking the shrimp.
7. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until the desired creaminess is reached.
8. Garnish with fresh parsley and serve immediately while the sauce is still glossy.