Begin by bringing a large pot of salted water to a rolling boil. Add the linguine pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Once finished, reserve about a cup of pasta water, drain the pasta, and set it aside in a large bowl to keep it warm.

While the pasta cooks, take your raw shrimp and season them with garlic powder, onion powder, Cajun seasoning, and paprika. In a large skillet over medium heat, melt a tablespoon of butter, then sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove them from the skillet and set aside.

In the same skillet, add another tablespoon of butter if needed. Add your sliced smoked sausage and brown it for about 1-2 minutes per side until it develops a nice color and crispy edges. Once browned, remove the sausage from the skillet and keep it with the shrimp for later use.

In the same skillet, add chopped yellow onion, green bell pepper, mushrooms, and minced garlic. Sauté the mixture over medium heat for approximately 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Next, pour in the lemon juice, crushed tomatoes, and heavy whipping cream to the sautéed vegetables. Stir gently to combine all the ingredients, ensuring that the creamy sauce starts to form. Allow it to simmer on low heat for about 10-12 minutes.

Once your sauce is ready, take the cooked linguine and gradually toss it into the skillet. Fold in the cooked shrimp and sausage, mixing them well with the creamy sauce.

Dish out your delightful Mardi Gras Pasta into bowls, garnishing with grated Parmesan cheese if desired. Serve it right away with crusty garlic bread and a fresh salad.