Bring a large pot of salted water to a boil over high heat. Add the linguine pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes.

Add the sliced spicy sausage and shrimp to the skillet. Cook for 4–5 minutes, stirring occasionally, until the shrimp turn pink and the sausage is heated through.

Next, add the diced red and yellow bell peppers to the skillet. Sauté for an additional 2–3 minutes until slightly softened.

Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring well to combine. Add 2 tablespoons of Cajun seasoning, salt, and pepper to taste. Allow to simmer for about 3–4 minutes.

Carefully add the drained linguine to the skillet and toss to coat each strand in the creamy sauce. Add a splash of reserved pasta water if necessary.

Remove from heat and sprinkle fresh chopped parsley over the top. Serve immediately.