Instructions

• Bring a large pot of salted water to a boil. Add 12 ounces fettuccine and cook according to package directions until al dente. Drain and set aside.
• While the water heats and the pasta cooks, heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Pat 1 pound shrimp dry, toss with 1 teaspoon Cajun seasoning and 1/2 teaspoon paprika, then add the shrimp to the skillet in a single layer. Cook until pink and opaque, about 2–4 minutes total, turning once. Remove the shrimp with a slotted spoon and set aside.
• Reduce the skillet heat to medium and add the remaining 6 tablespoons butter. When melted, add 4 sliced green onions, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, 1 cup sliced mushrooms, and 12 ounces sliced andouille sausage. Cook, stirring occasionally, until the sausage is browned and the vegetables are softened, about 4–6 minutes.
• Add 4 minced garlic cloves and 1/2 cup diced tomato to the skillet and cook, stirring, for about 1 minute until fragrant.
• Pour in 1 cup heavy cream and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the sauce has thickened slightly, about 3–5 minutes.
• Stir in 1 teaspoon lemon juice, 1/3 cup freshly grated Parmesan, and 1 tablespoon chopped fresh parsley. Stir until the Parmesan melts into the sauce. Taste and season with salt and pepper as needed.
• Remove the skillet from the heat. Add the cooked fettuccine and the reserved shrimp to the skillet and toss gently to coat the pasta and shrimp evenly with the sauce.
• Serve immediately.