Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Stir in the minced garlic and sliced andouille sausage. Cook for an additional 3-4 minutes until the sausage is browned.

Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.

Pour in the diced tomatoes and heavy cream, stirring to combine. Season with Cajun seasoning, salt, and pepper. Let the mixture simmer for 5-7 minutes until slightly thickened.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes to heat through.

Remove from heat and stir in the chopped parsley and grated Parmesan cheese. Serve immediately.