Fiery Shrimp and Sausage Linguine Recipe for Zesty Dinners - Beard and Bonnet

Ingredients

• 1 pound raw jumbo shrimp (21 to 25 per pound), peeled and deveined
• 6 to 7 oz andouille sausage, cut into ¼-inch thick coins
• 2 oz (½ cup) grated Parmesan cheese, plus more for serving
• 12 oz dried linguine pasta
• 3 tbsps unsalted butter, divided
• 1 ¼ cups heavy cream
• 3 cups water
• 1 small yellow onion, finely chopped (about 1 cup)
• 1 medium green bell pepper, thinly sliced (about 1 cup)
• 2 cloves garlic, thinly sliced
• 2 tbsps Cajun seasoning with salt
• ¾ tsp kosher salt, divided, plus more as needed
• 2 tsps sherry, red, or white wine vinegar
• 1 (14.5-oz) can fire-roasted diced tomatoes, drained
• Finely chopped fresh parsley leaves, for garnish (optional)