Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced turkey sausage to the skillet and cook for 4-5 minutes until browned on both sides. Remove sausage from skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the shrimp and cook for 2 minutes on each side until pink and opaque. Remove shrimp from skillet and set aside.
Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add the minced garlic, crushed red pepper flakes, smoked paprika, salt, and black pepper. Sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.
Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Add the cooked linguine pasta, sausage, and shrimp back into the skillet. Toss everything together to coat evenly with the garlic butter sauce.
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and combined.
Remove from heat and garnish with chopped fresh parsley before serving.