• 1 lb large shrimp, peeled and deveined
• salt
• fresh cracked black pepper
• 5 t Tony Chachere’s Original Creole Seasoning, divided
• 1/2 t oregano
• olive oil
• 6 oz andouille sausage, thinly sliced
• 10 oz fettuccine pasta
• 1/2 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 t brown sugar
• 2-3 cloves garlic, chopped
• 1/2 c crushed tomatoes
• 1 c chicken broth
• 1 c heavy cream
• 2/3 c grated parmesan
• 1 T parsley, chopped

Toss shrimp with salt, pepper, oregano, and 1 teaspoon Creole seasoning, coating well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add the shrimp and cook for 2 minutes on each side. Remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage, and brown until nicely caramelized, about 4–5 minutes. Remove to plate and set aside. Add pasta to salted boiling water and cook until al dente.

Lower heat to medium, and add a bit more olive oil to the pan. Add the onion, red bell pepper, remaining 4 teaspoons of Creole seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits. Add the garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan. Simmer about 2 minutes. Once simmering, add parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage, and stir to combine. Heat through, 2–3 minutes. Add salt and pepper to taste, and then add shrimp. Serve with chopped parsley.