Oh Snap Macros

Prep your frozen shrimp by placing it in a bowl of luke warm water to defrost. 
In a small bowl mix together all Cajun seasonings and set aside. 
Boil a pot of water and cook your bowtie pasta according to the package. When draining the pasta I like to leave a little water in as I add it to the pasta sauce to keep the sauce creamy. 
While the pasta boils add 1 Tbsp. of oil to a pan over medium. Add 1 Tbsp. Cajun seasoning to the bowl of thawed shrimp and mix together well. Chop your sausage into bite size pieces. Add the shrimp to the hot pan and sear on one side for a few minutes. Flip and add the sausage. Cook until the shrimp is no longer translucent and fully cooked. Remove the shrimp and sausage from the pan and set aside. 
In the same pan you cooked the shrimp and sausage add in 2 Tbsp. of butter. Once the butter has melted add garlic and simmer until you begin to smell the garlic. Add 2 Tbsp. flour and stir until you have a thick pasta, or roux. 
Slowly add the half and half a little as a time to the roux and whisk until the flour is no longer chunky and the sauce begins to thicken. This takes approximately 5 minutes. Remove from the heat.
Add 1 Tbsp. Cajun seasoning to the sauce and stir together well. Sprinkle 1/4 cup of cheese in the sauce and mix together well. 
Add the cooked and drained noodles to the sauce and mix together to evenly coat. I like to keep a small amount of water in the pasta so that it keeps the creamy cajun shrimp pasta with sausage sauce nice and creamy.
Add the shrimp and sausage directly to the pasta and mix together well to coat. Top with chopped parsley. Enjoy your quick and creamy cajun shrimp pasta with sausage.