Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced smoked turkey sausage and cook for 3-4 minutes until browned. Remove sausage from skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic, crushed red pepper flakes, smoked paprika, salt, and black pepper. Sauté for about 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 with the sausage.
Add the remaining 2 tablespoons of butter to the skillet. Pour in the chicken broth and bring to a simmer. Let it reduce slightly for 2-3 minutes.
Return the cooked sausage and shrimp to the skillet. Add the cooked linguine pasta and toss everything together to coat in the garlic butter sauce.
Sprinkle the grated Parmesan cheese over the pasta and toss again until the cheese is melted and well combined.
Remove from heat and garnish with chopped fresh parsley. Serve immediately.