Place the shrimp and 3 tablespoons of the Creole seasoning into a large resealable bag or container and shake. Refrigerate until ready to use.
Begin cooking the pasta per package instructions while making the sauce. Drain when cooked.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the andouille and saute for 2 minutes, stirring.
Add the onion, stir, and saute for 2 more minutes.
Add the red pepper flake and garlic. Stir and cook for 1 minute.
Stir in the Worcestershire sauce.
Add the cream, milk, remaining Creole seasoning, pepper, chili powder and salt. Stir.
Add the butter and stir until melted.
Add the cheese and stir until melted. Reduce heat to as low simmer.
In another large skillet heat the remaining 1 tablespoon of olive oil. Add the shrimp and saute for 1-2 minutes per side until just turning pink.
Transfer the shrimp and the cooked, drained pasta to the sauce and stir.
Serve garnished with parsley.