Dice the onion into medium pieces, cut the green and red peppers into 1/2-inch pieces, mince the garlic cloves fresh, halve the cherry tomatoes, and slice the sausage into 1/4-inch rounds. Bring a large pot of salted water to a boil and add the fettuccine, cooking it according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. I like to reserve the pasta water in a measuring cup so I can control exactly how much I add to the sauce—it helps achieve the perfect creamy consistency without making it too thin.

Melt the butter in a large, deep skillet or Dutch oven over medium-high heat. Pat the shrimp dry and season them generously with the cajun seasoning. Sear the shrimp for 1-2 minutes per side until just cooked through and starting to turn pink, then transfer to a plate. In the same skillet, add the sliced sausage and cook for 3-4 minutes until browned on the edges. Add the diced onion and peppers, cooking for 4-5 minutes until they soften slightly and start to caramelize. This builds a flavorful foundation by allowing the vegetables to pick up the browned bits left from the shrimp and sausage.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juice. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let the cream reduce for 2-3 minutes until it thickens slightly—you're looking for it to coat the back of a spoon lightly. I find that simmering the cream gently rather than boiling it rapidly gives a smoother, silkier texture that won't break or separate.

Remove the skillet from heat and immediately stir in the freshly grated Gruyere cheese and smoked paprika until the cheese is completely melted and incorporated. The residual heat will melt the cheese smoothly without any lumps. Taste and adjust seasoning as needed—the cajun seasoning and smoked paprika provide depth, but you may want a pinch more salt or pepper depending on your preference.

Add the cooked fettuccine from Step 1 to the sauce and gently toss to coat evenly. Return the shrimp from Step 2 to the skillet along with half of the reserved pasta water, stirring gently to incorporate without breaking up the shrimp. Add the parsley and toss once more. If the sauce seems too thick, add the remaining pasta water a tablespoon at a time until you reach your desired consistency—the starch in the pasta water helps emulsify the cream sauce and prevents it from becoming heavy. Serve immediately while piping hot.