Cajun Shrimp Fettuccine Alfredo

0 Cook [wprm-ingredient text="1 lb. fettucine pasta" uid="0"] in salted boiling water until al dente. Follow the instructions on its packaging.
1 Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
2 Heat a high-sided skillet over medium-high heat. Sear [wprm-ingredient text="½ lb. smoked andouille sausage" uid="1"] on both sides until the exterior is browned and crispy. Remove from the pan, slice and set aside.
3 Season [wprm-ingredient text="1 lb. raw shrimp" uid="2"] with [wprm-ingredient text="2 teaspoons Cajun seasoning" uid="3"]. Toss to coat.
4 Melt [wprm-ingredient text="2 tablespoons salted butter" uid="4"] in the same skillet that you cooked the sausage in over medium heat.
5 When the butter bubbles, add the shrimp, and cook on both sides until pink and cooked through, about 2-3 minutes per side, depending on the size of the shrimp.
6 Remove the shrimp from the skillet, and set aside.
7 Add the minced [wprm-ingredient text="4 garlic cloves" uid="5"], cooking until fragrant and lightly colored, about 1-2 minutes.
8 Lower the heat to low, and pour in [wprm-ingredient text="2 cups heavy cream" uid="6"] and [wprm-ingredient text="1 cup whole milk" uid="7"]. Add [wprm-ingredient text="1 ½ cups grated parmesan cheese" uid="8"], and stir until smooth and creamy, about 4-5 minutes.
9 Give the sauce a taste, and add extra salt and pepper, if necessary.
10 Add the pasta to the sauce, and toss until coated.
11 Serve the pasta in bowls, then top with the shrimp and sliced andouille sausage.
12 Garnish with [wprm-ingredient text="Fresh parsley" uid="9"], more grated parmesan cheese and Cajun seasoning, if desired, and enjoy immediately.