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mattlacasse
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Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove from the pan and set aside.
Reduce heat to medium-low. Add the butter and sauté the shallot with salt, pepper, and red pepper flakes for 2–3 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer gently for 2–3 minutes until slightly reduced.
Pour in 4.5 cups chicken broth, season with a pinch of salt, and bring to a gentle boil.
Add the shellbows, stir well, then reduce to a simmer. Cover and cook for 12–15 minutes, stirring occasionally.
If the pasta looks dry before it’s fully cooked, add the remaining ½ cup broth as needed.
Stir in the heavy cream (start with ¾ cup, adding more if needed), then let it simmer uncovered for another 2–3 minutes until thickened.
Stir in the frozen peas, Parmesan, and lemon zest. Let the peas warm through, then adjust seasoning with salt and pepper if needed.
Garnish with extra Parmesan and red pepper flakes. Serve immediately and enjoy!