Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Season the shrimp with Cajun seasoning and sear for 1-2 minutes on each side until pink and opaque. Remove from skillet and set aside.

In the same skillet, add sliced sausage and cook for 3-4 minutes until browned. Add diced onion and peppers, cooking for an additional 4-5 minutes.

Stir in minced garlic and sauté for 30 seconds. Add cherry tomatoes and cook for 2-3 minutes until softened.

Pour in heavy cream, reduce heat to medium, and let simmer for 2-3 minutes.

Remove from heat and add grated Gruyere cheese and smoked paprika. Stir until cheese melts into the sauce.

Add cooked fettuccine to the skillet, tossing to coat in the sauce, and return sautéed shrimp along with reserved pasta water for desired consistency.

Serve immediately on warm plates, garnished with freshly chopped parsley.