Cook the penne

• Bring a large pot of water to a boil, add salt, then the penne, stirring well so the pasta doesn't stick together.
• Cook for 8-11 minutes, until al dente.
• Before draining, scoop out and reserve some pasta water, then drain the pasta.

Marinate the shrimp

• In a deep bowl, toss the shrimp with the cayenne, paprika, garlic powder, onion powder, black pepper and parsley until combined.

Sear the shrimp

• Heat the butter and olive oil together in a large skillet over medium-high heat.
• Add the shrimp and cook for about 2 minutes, just until they turn pink and opaque.
• Remove the shrimp from the pan and set aside, they'll finish cooking later.

Soften the vegetables

• In the same skillet, add the onion, garlic, red bell pepper and parsley.
• Cook over medium-high heat for 2-3 minutes, until softened.

Build the sauce base

• Stir in the tomato paste, cayenne, paprika, garlic powder and onion powder.
• Crumble the beef bouillon cube over the top and add the reserved pasta water.
• Stir well and let simmer for 2 minutes.

Add the cream

• Pour in the heavy cream and let the sauce simmer for 4-5 minutes, until it thickens nicely.

Melt in the Parmesan

• Stir in the Parmesan cheese and cook until melted and smooth.

Combine and serve

• Add the drained penne to the creamy sauce and toss until well coated.
• Fold in the seared shrimp and toss once more to combine everything evenly.
• Serve while hot.