Combine the dry spices including paprika, oregano, onion powder, garlic powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside.

Heat 1 tablespoon olive in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside.

In the same pan, add the chorizo and cook until browned and caramelized. Push the sausage to the side and add the sliced bell peppers and onion. Saute the vegetables until softened, about 5 minutes. Add the minced garlic and sun-dried tomatoes and saute for another minute.

Meanwhile, cook the fettuccine until al dente. Drain the pasta, reserving ½ cup of the pasta water.

Add the pasta, reserved pasta water, and the remaining Cajun spice mix to the sauteed vegetables and chorizo. Season with 1 teaspoon of Cajun spice and add the grated parmesan. Continue to simmer, tossing the ingredients together. Add back the shrimp and cook for another minute or until warm. Taste the pasta and season, adding more Cajun spice if desired. Top with fresh chopped basil and serve immediately.