Cajun Shrimp Fettuccine Alfredo

Ingredients

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• 2 tablespoons butter
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• 1 pound andouille sausage, sliced
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• 1 cup finely chopped celery
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• 1 large sweet onion (such as Vidalia), finely chopped
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• 1 large green bell pepper, finely chopped
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• 3 cloves garlic, finely chopped
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• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
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• 1 (28 ounce) can crushed tomatoes (such as San Marzano)
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• 1 teaspoon sweet paprika
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• 1 teaspoon Creole seasoning (such as Tony Chachere's)
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• ¼ teaspoon cayenne pepper (Optional)
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• 2 cups chicken broth
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• 1 (16 ounce) package penne pasta
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• 1 pound uncooked medium shrimp, peeled and deveined
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• ½ cup heavy whipping cream
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• ½ bunch fresh thyme, chopped
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• ½ bunch fresh oregano, chopped
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• ½ bunch fresh basil, chopped
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• ¼ cup chopped green onions
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• ¼ cup Parmesan cheese, or to taste
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Instructions

1. 1
   Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
2. 2
   Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
3. 3
   Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.