Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.

Sauté the Shrimp:

• In a large skillet over medium-high heat, heat olive oil and 1 tablespoon of butter. Season shrimp with half of the Cajun seasoning. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Cook the Sausage:

• In the same skillet, add the sliced andouille sausage. Cook until browned, about 4-5 minutes. Remove sausage and set aside with the shrimp.

Sauté Vegetables:

• Add the remaining tablespoon of butter to the skillet. Sauté diced green bell pepper and yellow onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

Prepare the Sauce:

• Stir in tomato paste and cook for 1-2 minutes. Add remaining Cajun seasoning and red pepper flakes, if using. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Let the sauce cook for 5-7 minutes until slightly thickened.

Combine Ingredients:

• Return cooked shrimp and sausage to the skillet. Add the cooked pasta and toss to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Stir in freshly grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.

Serve:

• Garnish with chopped fresh parsley. Serve immediately.