• Before starting, preheat the broiler to high. Wash and dry all produce.
• Bring a large pot of salted water to a boil over high (use same for 4 servings). 
• To the boiling water, add penne. Cook for 13-15 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 3/4 cup (1 1/2 cups) pasta water.
• Strain penne, then return to the pot, off heat.

• Peel, then cut onions into 1/2-inch slices.
• Core, then cut peppers into 1/4-inch slices.
• Peel, then mince or grate garlic.
• Roughly chop parsley.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, onions and peppers. Cook for 3-4 min, stirring often, until tender.
• Transfer to a plate.
• Carefully wipe the pan clean.

• Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, garlic, Cream Sauce Spice Blend and half the Cajun Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
• Add 3/4 cup (1 1/4 cup) reserved pasta water, 3 tbsp (6 tbsp) milk and cream cheese. Whisk to avoid lumps. Bring to a simmer.
• Once simmering, reduce heat to medium. Add peppers and continue to simmer for 2-3 min, stirring often, until sauce thickens.

• Meanwhile, drain and rinse shrimp, then pat dry with paper towels. 
• On an unlined baking sheet, toss shrimp with remaining Cajun Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Broil in the top of the oven for 2-3 min, until shrimp just turn pink.**

• To the pot with pasta, add sauce, lemon zest, lemon juice, half the shrimp and half the parsley. Stir to combine. Season with salt and pepper.
• Divide pasta between bowls.
• Divide remaining shrimp between bowls and sprinkle Parmesan over top.
• Squeeze lemon wedge over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.