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Cook the pasta to desired doneness, then drain, cover and set aside.
While the pasta cooks, prepare the meat and the vegetables: Cut shrimp into bite-sized chunks. Cut sausage into half moon pieces. Remove ribs and seeds from jalapeno pepper, then finely dice jalapeno pepper and onion. Mince or press garlic clove. Set aside.
Heat the oil in a nonstick pan, then cook the shrimp and the sausage until the shrimp are cooked and the sausage is starting to brown (about 4 minutes). Transfer to a bowl using a slotted spoon.
Add onion and jalapeno pepper to the pan and saute until starting to soften (about 3 minutes). (There should be enough fat in the pan from the previous step, so you don't need to add any.)
Add the garlic and cook until fragrant (about 30 seconds).
Stir in the paprika powder, then the chicken broth, canned crushed tomato, chipotle pepper, adobo sauce, thyme and tomato paste.
Add the shrimp and sausage back in and bring to a simmer. Turn the heat off, stir in the cream and serve with the pasta. Sprinkle with fresh thyme (optional).