A delightful twist on a classic jambalaya-inspired pasta dish, combining bold flavors with a creamy touch.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot before adding the sausage to prevent sticking.
Add the sausage slices and cook until browned, then remove and set aside.
Cook the sausage in batches if necessary to avoid overcrowding the pot.
In the same pot, sauté the onion, bell pepper, green onions, and celery until softened.
Stir frequently to prevent the vegetables from burning.
Add the garlic, bay leaves, oregano, cumin, cayenne pepper, and allspice, and cook for another minute.
Toast the spices briefly to enhance their flavors.
Stir in the crushed tomatoes and Worcestershire sauce, then simmer for 15 minutes.
Cover the pot partially to allow the sauce to thicken.
Meanwhile, cook the pasta in boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Add the shrimp to the sauce and cook until pink and opaque.
Do not overcook the shrimp to keep them tender.
Stir in the cooked pasta and heavy cream, mixing well.
Add pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese.
Garnish with chopped parsley for added freshness.
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