Start by bringing a large pot of water to a boil for the pasta.

In a bowl, toss the shrimp with 1 to 2 tablespoons of cajun seasoning until well coated.

Heat a large skillet over medium-high heat and drizzle some olive oil in the bottom of the pan.

Add the shrimp to the skillet and cook for about 2 minutes until they begin to curl.

Flip the shrimp and cook for another minute or two, then transfer them to a plate and set aside.

Add a bit more olive oil to the skillet, then add the sliced sausage and brown it until nicely caramelized, which should take about 4 to 5 minutes.

Remove the sausage to a plate and set aside.

Once the water is boiling, add the pasta and cook until al dente, which should be a minute less than the package instructions.

Lower the heat to medium and add another drizzle of olive oil to the skillet.

Add the sliced onion, red bell pepper, thyme, smoked paprika, 1 tablespoon of cajun seasoning, brown sugar, and a generous pinch of salt.

Sauté the mixture until the onion and pepper have softened, making sure to scrape up any browned bits from the pan.

Stir in the garlic and cook until fragrant, about 30 seconds.

Next, add the crushed tomatoes, chicken broth, and Worcestershire sauce, bringing the mixture to a simmer while stirring and scraping up any brown bits from the bottom of the pan.

Let it simmer for a couple of minutes, then add the cream and stir to combine, bringing it back to a simmer.

Once simmering, add the cooked pasta and the andouille sausage, stirring to combine and heat through for about 2 to 3 minutes.

If the sauce seems dry or if you prefer more sauce, feel free to add more chicken broth or cream (I added ¼ cup of each).

Season with salt and pepper to taste, then add the blackened shrimp, mixing them in or placing them on top of the pasta.

Finish by sprinkling with freshly cracked black pepper, grated Parmesan, and chopped parsley. Enjoy!