Boil a large pot of salted water over high heat. Cook the penne pasta until al dente, about 10-12 minutes. Drain and keep warm.

Heat 1 tablespoon of olive oil in the pot. Cook the shrimp for 2-3 minutes until pink. Remove and set aside.

Add smoked sausage to the pot and sauté for 2-3 minutes until crispy. Remove and set aside.

Drizzle in another tablespoon of olive oil and sauté the asparagus and onion for 4-5 minutes until tender.

Add minced garlic, cooking for an additional minute. Return shrimp and sausage to the pot with cooked penne, sun-dried tomatoes, and pesto. Stir to combine.

Sprinkle shredded mozzarella cheese over the mix. Cook for 1-2 minutes until the cheese melts.

Adjust seasoning as needed and serve warm.