penne with cajun hot links and chipotle shrimp

Ingredients

• 1 ounce olive oil
• 4 - louisiana hot link sausages, all beef, cut in 6 bias slices
• 20 - raw shrimp, deveined and shelled
• 2 cups heavy cream
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked penne pasta
• 1/2 cup parmesan cheese, grated plus more for serving
• 1 tablespoon diced roma tomato
• 1 tablespoon diced scallion
• CHIPOTLE SAUCE:
• 1 1/2 cups barbecue sauce
• 3/4 cup canola oil
• 1/3 cup lemon juice
• 1 1/2 tablespoons dijon mustard
• 1-2 - canned chipotle chiles in adobo sauce
• 1/2 teaspoon red chili pepper flakes
• 1/3 teaspoon cayenne pepper
• 1/3 teaspoon ground black pepper