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Boil the rigatoni in salted water until it's almost al dente, reserving some pasta water before draining.
Slice the andouille sausage into rounds and cook them in a large pan until they are browned and crispy. Remove from the pan and set aside.
Toss the shrimp with olive oil and Cajun seasoning.
In the same pan, add more olive oil and sear the shrimp for 45 to 60 seconds. Flip them and cook for another 30 to 60 seconds until they are just cooked through. Remove and set aside.
Add roasted garlic butter to the pan, then add the diced red and green bell peppers. Cook for a couple of minutes.
Next, add the diced shallot and cook until it becomes soft.
Stir in the minced garlic and cook until it becomes fragrant.
Pour in the heavy cream, add more Cajun seasoning, and squeeze in some lemon juice. Allow the sauce to simmer gently and thicken.
Return the rigatoni, shrimp, and andouille to the pan, tossing everything together.
Lower the heat and mix in a generous amount of freshly grated Parmesan. Add reserved pasta water as needed to achieve a smooth and creamy sauce.
Garnish with fresh parsley, additional Parmesan, and a final squeeze of lemon juice. Serve immediately.