In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Once ready, drain in a colander, drizzle with a little olive oil to prevent sticking, and set aside.

Heat a high-sided skillet over medium-high heat. Add the sliced smoked andouille sausage and sear until the exterior is browned and crispy. Once cooked, remove from the pan, slice, and set aside.

While the sausage is cooking, season the raw shrimp with 2 teaspoons of Cajun seasoning, ensuring an even coat for full flavor.

In the same skillet used for the sausage, melt 2 tablespoons of butter over medium heat. Once bubbling, add the seasoned shrimp. Cook until pink and opaque, which typically takes about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

Add the minced garlic to the skillet, cooking until fragrant and lightly golden, around 1-2 minutes.

Lower the heat to low, then pour in the heavy cream and whole milk. Stir in the grated parmesan cheese, mixing until the sauce is smooth and creamy, about 4-5 minutes.

Taste the sauce, adding more salt and pepper if necessary. Toss the cooked fettuccine in the sauce until well-coated.

Serve the pasta in bowls, topping with the sautéed shrimp and sliced smoked sausage. Garnish with fresh parsley and additional Cajun seasoning if desired. Enjoy immediately for the best flavor!