Penne with Cajun Hot Links and Chipotle Shrimp

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1-ounce olive oil

4 hot links, all beef, cut in 6 bias slices

20 (21/25 shrimp), deveined, shelled and butterflied

2 cups heavy cream

1 cup Chipotle Sauce, recipe follows

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 pound cooked penne pasta

1/2 cup Parmesan, grated plus more for serving

1 tablespoon diced Roma tomato

1 tablespoon diced scallion

Chipotle Sauce:

1 1/2 cups BBQ sauce

3/4 cup canola oil

1/3 cup lemon juice

3/4-ounce Dijon mustard

1 to 2 chipotle peppers in adobo

3/4-ounce red chili flakes

1/3 teaspoon cayenne pepper

1/3 teaspoon ground black pepper