Creamy Shrimp and Kielbasa Pasta

Add the shrimp to the same skillet and cook just until pink and opaque, about 1 to 2 minutes per side. Remove the shrimp from the pan and set aside with the sausage.

Add the diced onion to the skillet and season lightly with salt and pepper. Cook for about 5 minutes, stirring often, until softened. Stir in the spinach and cook until wilted, then add the minced garlic and cook for 30 seconds.

Stir in the lemon juice, red pepper flakes, and tomato paste. Cook for 1 minute to deepen the flavor, then pour in the white wine and scrape up any browned bits from the bottom of the pan.

Reduce the heat to medium-low and stir in the heavy cream. Add the Creole seasoning, then gradually stir in the Parmesan until melted and smooth.

Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring occasionally, until it thickens to your liking. Taste and adjust with more black pepper or seasoning if needed.

Return the kielbasa and shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and mix until everything is evenly combined, using a splash of reserved pasta water if the sauce is too thick. Serve with extra Parmesan if desired.