Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced turkey sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until browned. Remove sausage from skillet and set aside.
In the same skillet, melt 2 tablespoons of the butter over medium heat.
Add the minced garlic, crushed red pepper flakes, smoked paprika, salt, and black pepper. Sauté for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet, then pour in the chicken broth. Stir and bring to a simmer.
Return the cooked sausage and shrimp to the skillet and stir to combine.
Add the cooked linguine pasta to the skillet and toss everything together until the pasta is well coated with the garlic butter sauce.
Sprinkle the grated Parmesan cheese and chopped fresh parsley over the pasta and stir gently to combine.
Remove from heat and serve immediately.