Bring a large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for about 2 minutes until starting to curl. Flip shrimp over and cook another minute or two, then remove to a plate and set aside.

Drizzle pan with a little more olive oil, add sausage, and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.

Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened, scraping up any browned bits from the bottom of the pan. Add the garlic and cook until fragrant, about 30 seconds.

Add crushed tomatoes, chicken broth, and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from the bottom of the pan. Simmer for a couple of minutes.

Add cream and stir to combine, bringing to a simmer. Once simmering, add cooked pasta and andouille sausage, stirring to combine and heat through for 2 - 3 minutes. Add more chicken broth or cream if it seems dry or you'd like more sauce (I added ¼ cup of each).

Salt and pepper to taste, then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with more freshly cracked black pepper, grated Parmesan, and chopped parsley. Enjoy!