Start by bringing a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Don’t forget to reserve 1-2 cups of pasta water before draining!

In a large, deep pan, heat the olive oil over medium heat. Add the shrimp and cook for about 3-4 minutes, flipping halfway. Once cooked, remove them from the pan and set aside.

In the same pan, add the sliced smoked sausage. Sauté for 2-3 minutes until slightly crispy, then use a slotted spoon to remove and set aside with the shrimp.

Add the diced shallot and sliced red bell pepper to the pan. Sauté for 1-2 minutes, stirring occasionally until softened.

Incorporate the garlic and cook for an additional minute until fragrant.

Stir in the Cajun seasoning and tomato paste, then pour in the chicken stock to deglaze the pan, scraping up any delicious bits stuck to the bottom.

Add the half and half and stir to combine. Allow the sauce to simmer for 2-3 minutes on low heat.

Return the shrimp and smoked sausage to the pan, mixing everything together.

Transfer the drained pasta to the pan and toss until it’s well-coated in the sauce. If the mixture looks too thick, add a splash of reserved pasta water.

Finally, stir in the grated Parmesan and fresh parsley. Adjust the seasoning to your taste and serve immediately.