Bring large pot of water to boil for pasta.

Toss shrimp with 1 – 2 tablespoons of cajun seasoning and coat well
Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil

Add shrimp and cook for 2 minutes or so until starting to curl
Flip shrimp over and cook another minute or two and then remove to a plate and set aside

Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes
Remove to plate, set aside

Add pasta to salted boiling water and cook until al dente

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can

Add the garlic and cook until fragrant, about 30 seconds

Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes

Add cream and stir to combine, bring to a simmer
Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes

Add more chicken broth or cream if it seems dry or you’the like more sauce

Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta

Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley