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Boil the pasta according to the package instructions for al dent. Drain and set aside.
Mix the shrimp with the paprika, garlic powder, thyme, salt, Cajun seasoning, and parsley in a medium bowl.
Heat the olive oil in a large saute pan over medium heat. Then, add the shrimp and cook for 1 to 2 minutes per side until slightly pink. Transfer them to a plate.
Lower the heat to medium-low and add the butter. Add the dry shallots to the melted butter and cook for 1 minute.
Add the tomato sauce and heavy cream. Stir well and add the parmesan cheese. Then, add the shredded mozzarella cheese and stir well. Simmer the sauce for 5 minutes to thicken.
Gently stir in the pasta. Then, add the cooked shrimp and serve.