INGREDIENTS
1 tbsp
olive oil
1 cup
diced onion
3
large garlic cloves, minced
3 1/2 cups
low sodium chicken broth
1 13 ounce package
andouille sausage or smoked sausage, sliced into ½ inch pieces (see note)
1 cup
sliced or quartered mushrooms
1 lb
uncooked cavatappi or penne pasta
1 tbsp
cajun seasoning
1 14.5 ounce can
fire roasted tomatoes
1 8 ounce package
cream cheese, softened
1
bell pepper, cored and thinly sliced (I used orange but green or red work too)
1 12 ounce package
frozen cooked shrimp--tail off, peeled and deveined (see note)
1 cup
shredded or grated parmesan cheese