Let’s dive into making this dish. It’s straightforward, but each step is designed to build flavor and create that creamy, comforting result we’re after.

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and sprinkle with Cajun seasoning. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
4. Add the sliced red bell pepper and continue to sauté for another 2 minutes until they are tender.
5. Pour in the chicken broth, allowing it to simmer and reduce slightly, about 2 minutes.
6. Reduce the heat to low and stir in the heavy cream, allowing it to blend with the other ingredients. Add the Parmesan cheese and stir until the cheese has melted into the sauce.
7. Return the shrimp to the skillet, along with the cooked penne. Stir everything together so the pasta and shrimp are well coated in the creamy sauce. Season with salt and pepper to taste.
8. Garnish with fresh parsley, if desired, and serve hot.

One tip from my kitchen to yours: if you’re in a hurry, you can prep the shrimp and bell pepper in advance. It makes the cooking process even more seamless!