Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook for 8–10 minutes until al dente, then reserve ½ cup of pasta water and drain the rest.

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

In the same skillet, add sliced andouille sausage and cook for 3–4 minutes until browned.

Add chopped red bell pepper, green bell pepper, and onion to the skillet, cooking for around 5 minutes. Stir frequently. Add minced garlic and sauté until golden.

Pour in Alfredo sauce and reserved pasta water into the skillet, mixing well. Add Cajun seasoning and smoked paprika, stirring continuously for 3–4 minutes.

Return sautéed shrimp and drained fusilli pasta to the skillet, tossing gently to combine. Adjust thickness with reserved pasta water as needed.

Serve hot, garnished with minced parsley and grated Parmesan cheese.