Prep the Shrimp: Toss shrimp with salt, pepper, Cajun seasoning, and oregano. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
Cook the Sausage: Add remaining olive oil to the skillet. Brown the sausage slices until nicely caramelized, about 4–5 minutes. Remove and set aside with the shrimp.
Cook the Pasta: Boil salted water and cook fettuccine until al dente. Drain and set aside.
Sauté Vegetables: Lower heat to medium, drizzle with a little olive oil, and add onions, red bell peppers, Cajun seasoning, brown sugar, and a pinch of salt. Cook until slightly softened, scraping up any browned bits. Add garlic and cook for 30 seconds until fragrant.
Make the Sauce: Stir in crushed tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer, scraping up any brown bits from the skillet. Simmer 2–3 minutes.
Finish the Dish: Stir in Parmesan cheese until fully blended. Add cooked pasta, sausage, and shrimp back into the skillet, tossing to coat and heat through for 2–3 minutes. Adjust salt and pepper to taste.
Serve: Garnish with fresh parsley and serve immediately. Pair with crusty bread for soaking up the creamy sauce.
