Cook pasta in salted water until desired consistency. Strain water and set aside.
Heat oil in saute pan. While oil is heating, coat shrimp with blackening seasoning. Add onion, peppers, tomatoes, and sausage and use about 1/3 of the creole seasoning.
Cook until vegetables begin to soften. Add shrimp. When shrimp is about half cooked, deglaze with wine and add another 1/3 of the creole seasoning.
When wine is almost all reduced, add heavy cream. Let cream reduce slightly, add Tabasco, remaining creole seasoning, most of the cheese, and most of the parsley. Let cheese melt into sauce.
Add pasta and stir or toss to incorporate. Remove from heat and place in bowl. Garnish with remaining cheese, parsley, a little blackening seasoning, and green onions.
Courtesy of Chef Carl Tilley, Executive Chef of Kitchen on George.