1. Start by boiling a large pot of salted water and cooking the linguine noodles until they’re al dente. Make sure to reserve at least ½ cup to a full cup of the pasta water for the sauce later.

2. While the pasta is boiling, heat a large skillet over medium high heat and add the olive oil to the pan. Toss in the sliced sausage and cook, stirring occasionally until lightly browned.

3. Season the shrimp with salt and pepper to taste, plus 1 tsp cajun seasoning. Add the shrimp to the pot with sausage and cook for an additional 4 to 5 minutes, until the shrimp are cooked through.

4. Remove the shrimp and sausage to a bowl and set aside. To the same pan, add the butter and tomato paste, over medium heat.

5. Once the butter is melted, stir in the garlic, cajun seasoning and oregano and cook until fragrant, about 30 seconds.

6. Pour in the heavy cream and parmesan cheese and stir until melted and bubbly.

7. Use the reserved pasta water to add to the sauce to thin to your desired consistency. Start with a small amount and add more as needed.

8. Add the drained linguine, shrimp and sausage to the sauce and toss to coat.

9. Garnish the dish with freshly chopped parsley and black pepper. Enjoy!