Boil a large pot of salted water and cook the pasta until just al dente, then drain and set aside.
Heat olive oil in a deep skillet over medium heat, then add sliced sausage and cook until browned and fragrant, about 5 minutes.
Add minced garlic to the skillet and sauté for 30 seconds until it becomes aromatic and slightly golden.
Stir in the shrimp and cook until pink and opaque, about 3-4 minutes, then remove the seafood mixture from the pan and set aside.
Pour heavy cream and chicken broth into the pan, stirring to combine, then add paprika and cayenne pepper; bring to a gentle simmer.
Let the sauce thicken slightly, about 3 minutes, until it’s silky and coats the back of a spoon.
Add the cooked sausage and seafood back into the sauce, stirring to evenly distribute the flavors.
Toss the drained pasta into the skillet, stirring to coat every strand with the creamy, spicy sauce.
Taste and adjust the seasoning with hot sauce or more cayenne if desired, then cook for an additional minute to meld flavors.
Serve the pasta hot, garnished with chopped parsley and a splash of hot sauce on top for extra kick.
