In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
Cook simmering for about 7-8 minutes.
Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
Serve over the cooked pasta.