Creamy Cajun Shrimp Pasta with Louisiana Flavor

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon (15ml) olive oil
• 1 pound (450g) Andouille sausage, sliced
• 1 medium onion, chopped (approx. 1 cup/150g)
• 2 cloves garlic, minced (approx. 2 teaspoons/10g)
• 1 green bell pepper, chopped (approx. 1 cup/150g)
• 2 stalks celery, chopped (approx. 1 cup/150g)
• 2 tablespoons (30g) Cajun seasoning
• 4 tablespoons (60g) unsalted butter
• 4 tablespoons (30g) all-purpose flour
• 2 cups (475ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) dry white wine (optional)
• 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5ml) hot sauce
• Salt and freshly ground black pepper to taste
• 1 pound (450g) fettuccine pasta
• Salt for pasta water
• Chopped fresh parsley or green onions