Season the shrimp with half Italian seasoning and half cajun. Salt and pepper to taste. Drizzle with olive oil and mix. Let marinate for 30 minutes.
In a large skillet or cast-iron skillet add a little cooking oil over medium-high heat. Cook the seasoned shrimp for just a couple of minutes until it is no longer gray. This will happen very fast. Set aside.
In the same skillet, saute onion and bell peppers until they start to soften but not completely. Add in garlic and saute for 30 seconds more. Season with leftover Italian herbs and cajun. Don’t add salt or pepper just yet.
Squeeze the sausage meat out of the skins into the same skillet and cook for a couple of minutes until browned.
Add the dry pasta, crushed tomatoes, broth, and thyme stalks. Close the lid and simmer on medium for 13-15 minutes until the pasta is cooked. If using gluten-free pasta, depending on the brand, you may need to cook it a bit longer until it's soft but not too soft as the pasta continues to cook in the sauce even more.
Return the cooked shrimp, add cream cheese and mix all until combined. If needed, add more broth to ''thin'' the sauce.
Serve with freshly grated parmesan, red pepper flakes (optional), or other fresh herbs (thyme or rosemary). We also like to squeeze fresh lemon juice for serving.
