Toss the shrimp with olive oil and Creole Kick seasoning and allow them to marinate for at least 15 minutes. While they marinate, bring a pot of salted water to a boil and prep the remaining ingredients. Grill or sear the shrimp over medium-high heat for about 2 minutes per side until lightly charred, then set aside.

In a large skillet over medium heat, brown the andouille sausage until slightly crispy. Remove and sauté mushrooms in the same pan until golden. In that same skillet, cook onion in butter until softened, then stir in garlic and tomato paste, allowing it to deepen in color before adding crushed tomatoes and stock.

Stir in heavy cream, Cajun seasoning, smoked paprika, Worcestershire, and simmer until slightly thickened and smooth. Cook linguine until al dente, reserving some pasta water before draining. Stir Parmesan into the sauce, then return sausage and mushrooms to the pan.

Add drained pasta and toss to coat, adjusting with pasta water if needed. Lower heat and gently fold in lump crab, warming briefly without breaking apart the chunks. Plate the pasta and top with grilled shrimp before serving.