Step 1

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Step 2

Heat the olive oil in a large, deep pan and cook the shrimp for 3-4 minutes over medium heat, flipping them halfway. Take the shrimp out of the pan and set it aside.

Step 3

Add the smoked sausage to the same pan and cook for 2-3 minutes until slightly crispy. Take the sausage out of the pan with a slotted spoon and set it aside.

Step 4

Add the shallot and red bell pepper to the same pan and cook for 1-2 minutes, stirring occasionally.

Step 5

Next, add the garlic and continue to cook for a further minute.

Step 6

Stir in the Cajun seasoning and tomato paste, then add the chicken stock to deglaze the pan.

Step 7

Add the half and half, stir to combine and allow the sauce to bubble for 2-3 minutes on low heat.

Step 8

Add the cooked shrimp and smoked sausage back to the pan and stir to combine.

Step 9

Transfer the cooked pasta to the pan and toss to cover it in the sauce. Add a splash of the reserved pasta water if it looks too thick.

Step 10

Stir in the grated Parmesan and fresh parsley, adjust the seasoning and serve immediately.