Season the shrimp with salt, black pepper, Cajun seasoning, and dried oregano. Toss until evenly coated and set aside.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the shrimp and cook for approximately 2 minutes per side, until just cooked through. Remove the shrimp from the skillet and set aside.

Add the remaining olive oil to the same skillet. Add the sliced sausage and cook for 4–5 minutes, until browned and caramelized. Remove the sausage from the skillet and set aside.

Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside. Do not rinse.

Reduce the skillet heat to medium. Add the onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Sauté for 3–4 minutes, stirring and scraping any browned bits from the bottom of the pan, until vegetables are softened.

Add the garlic and cook for approximately 30 seconds, until fragrant.

Stir in the crushed tomatoes, chicken broth, and heavy cream. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally.

Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.

Add the cooked pasta and sausage to the skillet and stir to combine. Cook for 2–3 minutes, allowing the pasta to absorb the sauce.

Gently fold in the cooked shrimp and heat just until warmed through. Adjust seasoning with additional salt and pepper if needed.

Remove from heat and garnish with chopped parsley before serving.