Creamy Cajun Shrimp and Sausage Pasta

Cook rigatoni according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides. Remove from the skillet and set aside.

In the same skillet, add the shrimp. Season with about 1 teaspoon of Cajun seasoning and cook for 1-2 minutes per side, until pink and cooked through. Remove from the skillet and set aside.

Add the diced bell peppers and onion to the skillet and sauté until softened, about 5 minutes.

Add the minced garlic and sliced sun-dried tomatoes, and cook for another minute until fragrant.

Stir in the tomato paste and cook for one minute.

Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet.

Reduce the heat to low and stir in the heavy cream and chicken broth.

Season the sauce with the remaining Cajun seasoning. Bring to a simmer and allow it to thicken slightly.

Stir in the grated Parmesan cheese until the sauce is smooth and creamy.

Add the cooked pasta, sausage, and shrimp back to the skillet.

Stir everything together until the pasta and proteins are well-coated in the sauce.

Serve immediately, garnished with additional Parmesan cheese, fresh parsley, and a squeeze of lemon juice.