Cook linguine in boiling salted water according to package directions, then drain and set aside.

Heat butter in a large deep skillet and add the onion, bell pepper and garlic. Cook until semi-soft.

Add the sausage to the pan along with the Cajun spice, paprika, black pepper and thyme. Cook to lightly brown the sausage.

Whisk the cornstarch, tomato paste and chicken broth together and add to pan. Cook over moderate heat, stirring, until mixture thickens (about one minute after it begins to bubble).

Stir the shrimp, green onion, tomato and Tabasco into the sauce, cooking until the shrimp curl lightly.

Stir in the cream. When it is hot, remove from heat and stir in the cheese,

Toss with hot cooked pasta and serve.