Begin by bringing a large pot of salted water to a rolling boil. Add your penne or fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander, reserving a cup of the pasta water for later. Set aside the pasta.

In a large skillet over medium heat, add a splash of olive oil and warm it up for a minute. Add the sliced beef sausage to the skillet, cooking until it’s crispy and browned, approximately 6-8 minutes.

Next, add the shrimp to the same skillet with the sausage, cooking them until they turn pink and opaque, about 3-4 minutes. Stir gently to combine the shrimp with the sausage.

Sprinkle your Cajun seasoning evenly over the shrimp and sausage mixture, then pour in the fresh lemon juice. Stir well, allowing the spices to coat the shrimp and sausage thoroughly.

Reduce the heat to low and slowly pour in the cream, stirring to incorporate it into the mix. Let the sauce simmer for about 3-5 minutes, stirring occasionally until it thickens.

Add the drained pasta to the skillet, tossing gently to coat each piece. If the pasta looks too dry, add some reserved pasta water until you achieve the desired creaminess.

Once everything is perfectly combined, remove the skillet from the heat and serve in bowls, garnished with freshly chopped parsley or a sprinkle of extra Cajun seasoning if desired.