To Make the Cajun Shrimp and Sausage Pasta:
Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Reserve 1-2 cups of pasta water before draining, then set the pasta aside.
In a large, deep pan, heat the olive oil over medium heat. Add the shrimp and cook for 3-4 minutes, flipping them halfway through, until they are pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the sliced smoked sausage and cook for 2-3 minutes until slightly crispy. Use a slotted spoon to remove the sausage and set it aside.
Add the diced shallot and sliced red bell pepper to the pan. Cook for 1-2 minutes, stirring occasionally until they begin to soften.
Add the chopped garlic to the pan and cook for an additional minute until fragrant.
Stir in 2 tablespoons of the Cajun seasoning and the tomato paste. Cook for about 1 minute to allow the spices to bloom.
Pour in the chicken stock, stirring to deglaze the pan and dissolve the tomato paste. Bring the mixture to a gentle simmer.
Stir in the half and half, allowing the sauce to bubble gently for 2-3 minutes over low heat.
Return the cooked shrimp and smoked sausage to the pan. Stir to combine and coat them in the sauce.
Add the cooked pasta to the pan, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Stir in the grated Parmesan cheese and fresh parsley. Adjust the seasoning with additional salt, pepper, and the remaining Cajun seasoning to taste.
Serve immediately, garnished with extra Parmesan and parsley if desired.
Serving: This dish is best enjoyed immediately while it’s hot and creamy.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream if needed to loosen the sauce.