Cajun Shrimp & Sausage Pasta

INGREDIENTS:

8 oz pasta (such as penne or linguine)

1 lb large shrimp, peeled and deveined

1 lb smoked sausage, sliced

1 bell pepper, thinly sliced (any color)

1 onion, thinly sliced

3 cloves garlic, minced

2 tablespoons Cajun seasoning

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 cup chicken broth

1 cup heavy cream

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes.

Add the bell pepper and onion to the skillet and cook until softened, about 3-4 minutes.

Stir in the minced garlic, Cajun seasoning, paprika, and dried thyme, and cook for 1 minute, until fragrant.

Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream and cooked pasta, tossing gently to coat everything evenly.

Cook for an additional 2-3 minutes, until the sauce has thickened slightly and everything is heated through.

Season with salt and pepper to taste.

Remove from heat and garnish with chopped fresh parsley before serving.