Step 1

Cook the pasta al dente, according to package directions, in a large pot of boiling salted water. Once cooked, remove the pot from the heat, drain the pasta, and return the pasta to the pot. Set aside.

Step 2

Add the shrimp to a small mixing bowl and season with 1 teaspoon of cajun seasoning. Toss until the shrimp is well coated.

Step 3

Heat a large skillet over medium high heat. Once hot, add 1/2 tablespoon of olive oil to the pan and then add the shrimp. Cook the shrimp for 2-3 minutes per side until fully cooked. Remove from the pan and set aside.

Step 4

Add the remaining 1/2 olive oil to the skillet. Add the sliced sausage to the pan and cook 2-3 minutes per side until browned. Next, add the minced garlic, diced onion, and sliced peppers to the skillet. Cook for 5-6 more minutes or until the onion is translucent and the peppers are tender. Remove the sausage, peppers, and onions from the skillet and transfer them to a heat safe dish.

Step 5

Now make the sauce. Add 1 can of full fat coconut milk, 1 1/2 cups chicken broth, 1 tablespoon lemon juice, 1 tablespoon cajun seasoning, 1 teaspoon paprika, and 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon fresh thyme to the skillet. Stir until well combined. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 10 minutes. Once the sauce has simmered, make a slurry with 1 tablespoon of arrowroot starch and a bit of water. Pour in the slurry to thicken the sauce.

Step 6

Pour the sauce over the pasta in the large pot, then add the sausage, shrimp, and veggies to the pot as well. Heat the pasta over low heat and stir everything together until well combined. Lastly, finish the pasta by stirring in 1 cup of grated cheese and 1/4 cup of sliced green onion. Serve with additional sliced green enjoy!