Cook the pasta. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente according to the package directions. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.

Season the shrimp. Pat the shrimp dry with paper towels. Season with about ½ teaspoon Cajun seasoning, smoked paprika, garlic powder and black pepper.

Brown the garlic sausage. Heat a large skillet over medium-high heat with about ½ tablespoon olive oil. Add the sliced Evergood Garlic Sausage in a single layer and cook for about 2–3 minutes per side, or until browned around the edges. Remove the sausage from the skillet and set aside.

Cook the shrimp. Add the remaining olive oil to the same skillet. Add the shrimp and cook for approximately 1–2 minutes per side, just until they're opaque and lightly browned. Remove them from the skillet.

Build the flavor base. Lower the heat to medium. Add the diced shallot and cook for about 2 minutes, scraping up the browned bits left behind from the sausage and shrimp. Add the minced garlic and cook for another 30 seconds. Stir in the tomato paste and cook for about 1 minute until it darkens slightly. Add the chopped sun-dried tomatoes.

Deglaze the pan. Pour in the chicken broth and scrape the bottom of the skillet to release all of the browned flavor. Let the broth simmer for 1–2 minutes and reduce slightly.

Make the Cajun cream sauce. Reduce the heat to medium-low. Pour in the heavy cream and stir in the remaining Cajun seasoning, chicken bouillon, and smoked paprika. Bring the sauce to a gentle simmer, not a hard boil. Cook for about 3–4 minutes, stirring occasionally, until it begins to thicken.

Add the Parmesan. Turn the heat to low and gradually stir in the freshly grated Parmesan. Keep stirring until completely melted and the sauce is smooth and creamy. If it becomes too thick, add reserved pasta water a few tablespoons at a time.

Bring everything together. Add the cooked pasta and browned garlic sausage back into the skillet. Toss until everything is completely coated in the Cajun cream sauce. Let it cook together for about 1–2 minutes.

Add the shrimp last. Return the shrimp to the skillet and gently toss everything together. Cook for only another 30–60 seconds, just long enough to heat the shrimp through without overcooking them.

Finish and serve. Taste and adjust the Cajun seasoning or black pepper as needed. Finish with chopped parsley and another sprinkle of freshly grated Parmesan. Serve immediately while the sauce is hot and creamy.