**Ingredients:**
– 10.5 oz (300 g) pasta
– 1 tablespoon olive oil
– 1/2 lb (225 g) shrimp
– 1/2 lb (225 g) smoked sausage, sliced
– 1 large shallot, finely diced
– 1 medium red bell pepper, sliced
– 2 large garlic cloves, finely chopped
– 3 tablespoons Cajun seasoning, divided
– 2 tablespoons tomato paste
– 1 1/2 cups low-sodium chicken stock
– 1 cup half and half
– 1/4 cup grated Parmesan
– A handful fresh parsley, roughly chopped
– Salt and freshly ground black pepper to taste
**Instructions:**
1. Bring a large pot of water to a boil, salt it, and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
2. In a large, deep pan, heat the olive oil over medium heat. Add the shrimp and cook for 3-4 minutes, flipping halfway. Remove the shrimp from the pan and set aside.
3. In the same pan, add the smoked sausage slices and cook for 2-3 minutes until slightly crispy. Remove the sausage from the pan with a slotted spoon and set aside.
4. Add the diced shallot and sliced red bell pepper to the same pan and cook for 1-2 minutes, stirring occasionally.
5. Add the chopped garlic to the pan and continue to cook for another minute.
6. Stir in 2 tablespoons of Cajun seasoning and the tomato paste, then pour in the chicken stock to deglaze the pan.
7. Add the half and half, stir to combine, and allow the sauce to bubble for 2-3 minutes over low heat.
8. Return the cooked shrimp and smoked sausage to the pan and stir to combine.
9. Transfer the cooked pasta to the pan and toss to coat it in the sauce. Add a splash of the reserved pasta water if the sauce looks too thick.
10. Stir in the grated Parmesan cheese and fresh parsley, adjust the seasoning with salt, and freshly ground black pepper, if needed.
11. Serve the Cajun Shrimp and Sausage Pasta immediately, garnished with additional Parmesan and parsley if desired. Enjoy your flavorful meal!