• Bring a large pot of water to a boil. Add 1 teaspoon of salt, then cook the linguine according to package directions until al dente (about 7-8 minutes). Reserve ½ cup of pasta water, drain, and set aside.
• In a bowl, toss shrimp with Old Bay, Cajun seasoning, garlic powder, onion powder, and black pepper.
• Heat 1 tablespoon olive oil in your stock pot over medium-high heat. Cook shrimp for 2–3 minutes per side, just until pink and opaque. Remove the shrimp and set aside.
• In the same pot, add in sliced andouille sausage. Cook for 4–5 minutes until browned and slightly crispy around the edges. Remove and set aside.
• If needed, add another tablespoon of olive oil to the skillet. Add mushrooms, onion, yellow bell pepper, and red bell pepper. Sauté for 5–7 minutes until they are softened and fragrant, scraping up the flavorful bits from the pan.

Cajun Cream Sauce

• Now add butter to the pot and then add in the minced garlic. Saute for 30 seconds and then gently stir in crushed tomatoes and heavy cream. Season with Cajun seasoning, garlic powder, onion powder, oregano, black pepper, and salt to taste.
• Reduce heat to medium-low and simmer for 5–8 minutes until the sauce slightly thickens.
• Add the cooked shrimp and sausage back to the pot (reserve a few pieces to serve on top of pasta if desired). Stir to coat in the sauce.
• Add the cooked linguine and toss it in with the sauce until it's fully combined. Use reserved pasta water, a little at a time, to loosen the sauce if needed.
• Taste and adjust seasoning as needed. Place reserved sausage and shrimp on top of plated pasta. Sprinkle on freshly grated parmesan cheese and enjoy!