Begin by bringing a large pot of salted water to a rolling boil. Carefully add the pasta and cook until al dente. Drain thoroughly and set aside, reserving a little pasta water if needed.

In a large skillet, heat olive oil over medium-high heat. Add the sliced sausage and sauté for 4–5 minutes until golden brown. Remove the sausage and set aside on a plate.

Season the shrimp generously with Cajun seasoning, ensuring each piece is well-coated. In the same skillet, cook the shrimp for 1–2 minutes per side until they turn pink and curl slightly. Remove and set aside with the sausage.

Reduce the heat to medium and melt the butter in the skillet. Add the sliced onion and bell pepper, cooking until softened and just starting to caramelize, about 5 minutes.

Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant without burning.

Pour in the chicken broth and heavy cream, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

Bring the sauce to a gentle simmer and stir in the Parmesan cheese. Add additional Cajun seasoning to taste. Let the sauce simmer for 5–6 minutes until it begins to thicken slightly.

Return the cooked sausage and shrimp to the skillet. Add the cooked pasta and gently toss until everything is coated with the creamy Cajun sauce.

Serve the dish hot, garnished with chopped parsley for a pop of color.

Pair with crusty bread or a fresh salad for a complete meal.