Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of the pasta water for later, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sauté for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside.

In the same skillet, add the sliced andouille sausage. Cook for 3-4 minutes until browned and slightly crispy.

Add chopped red and green bell peppers along with onion to the skillet. Sauté for about 5 minutes until soft. Add minced garlic and sauté for another minute.

Stir in the Alfredo sauce, reserved pasta water, Cajun seasoning, and smoked paprika into the skillet. Let simmer for 3-4 minutes until slightly thickened.

Return the sautéed shrimp and drained pasta to the skillet. Toss everything together until coated in the sauce, adding more reserved pasta water as needed.

Transfer to serving plates and garnish with minced parsley and grated Parmesan cheese.