Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine until just al dente. Reserve about 1 cup of pasta water before draining. The noodles should still have a slight bite in the center so they do not turn soft once mixed with the sauce.

2. 2

   Pat the shrimp dry with paper towels, then toss them with olive oil, Cajun seasoning, smoked paprika, and black pepper. A dry surface helps the seasoning stick and gives the shrimp a better sear.

3. 3

   Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink with lightly charred edges. Avoid overcrowding the pan or the shrimp will steam instead of brown. Transfer them to a plate once curled and opaque.

4. 4

   Lower the heat to medium and melt the butter in the same skillet. Add the garlic and stir for about 30 seconds until fragrant but not browned. The bottom of the pan should still have some browned seasoning bits from the shrimp for extra flavor.

5. 5

   Pour in the heavy cream and simmer gently for 3 to 4 minutes until slightly thickened. Stir in the parmesan cheese a little at a time until smooth and creamy. Add the extra Cajun seasoning and red pepper flakes if you want more heat.

6. 6

   Toss the cooked pasta into the sauce and stir until every noodle is coated. If the sauce looks too thick, add a splash of reserved pasta water until silky. Return the shrimp to the skillet and cook for another minute until warmed through.

7. 7

   Finish with parsley, extra parmesan, and a squeeze of lemon if desired. Serve the cajun shrimp pasta while the sauce is still glossy and hot.