Start by gathering all your ingredients. Trust me—having everything within reach makes cooking less stressful. You’ll want to make sure the shrimp is completely thawed and patted dry, and the sausage is sliced into bite-sized pieces.

Bring a large pot of salted water to a boil. Toss in your pasta of choice, cooking it according to the package instructions until al dente. Drain and set aside, but don’t forget to reserve a cup of that starchy pasta water. It’s liquid gold!

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for 2-3 minutes until they turn translucent. Then, toss in the garlic and sliced bell peppers, stirring for another 3-4 minutes until they're tender.

Now, add the sliced Andouille sausage to the skillet. Let it cook for about 5 minutes until it starts to brown, releasing its smoky flavors. Next, add in the shrimp. Sauté until the shrimp turn pink, which usually takes about 3-4 minutes, depending on the size.

Pour in the fire-roasted diced tomatoes with their juices. This step adds a fantastic flavor base. Stir in the heavy cream, crushed red pepper flakes, and smoked paprika. Allow the sauce to simmer for a few minutes to meld those flavors.

Now, it’s time to unite the pasta with the sauce. Add the drained pasta to the skillet along with the reserved pasta water, fresh lemon juice, and Parmesan cheese. Toss everything together to coat the pasta in that luscious sauce.

Once combined, taste the pasta and adjust salt or pepper as needed. Garnish with chopped parsley and sliced green onions before serving. It’s a feast for the eyes!