Dice the onion into fine pieces, chop the bell peppers into 1/2-inch squares, dice the carrots, slice the celery, seed and mince the jalapeno, and mince the garlic cloves. Heat the olive oil in your crockpot on high for 2 minutes, then add the onion, bell peppers, carrots, celery, and jalapeno. Cook for 10 minutes on high, stirring occasionally, to soften the vegetables and release their aromatic compounds. This caramelization creates a flavorful base for the entire dish.

Add the minced garlic and stir for 30 seconds until fragrant, then add the diced tomatoes, tomato paste, cajun seasoning, smoked paprika, and chicken broth to the crockpot. Stir everything together to combine the spices evenly throughout the liquid. Add the penne pasta directly to the crockpot and stir to separate the noodles. Cook on high for 30-45 minutes, stirring every 15 minutes, until the pasta is tender and has absorbed most of the flavorful broth. I like to keep the pasta slightly al dente since it will continue absorbing liquid as it cools.

Add the peeled and deveined shrimp to the crockpot along with the honey and heavy cream, stirring gently to combine. Cook on high for 10-15 minutes until the shrimp are opaque and cooked through—they'll turn from translucent gray to pink and white when done. The honey adds a subtle sweetness that balances the Cajun spice, while the cream creates a rich, silky sauce. I always add the shrimp last to prevent overcooking, which can make them tough and rubbery.