1-First Step: Mise en place and seasoning Start by prepping everything before you turn on the stove. Pat the 1 pound raw shrimp dry with paper towels and toss them in a bowl with 2 tablespoons Cajun seasoning and 1 tablespoon olive oil until evenly coated. Bring a large pot of water to a boil and add 1 tablespoon kosher salt.

2-Second Step: Cook the pasta Add 8 ounces penne pasta to the boiling salted water and cook until al dente, usually 8 to 10 minutes depending on the brand. Right before draining, reserve at least 1/2 cup of the starchy pasta water; this is crucial for thinning the sauce if needed. Drain the pasta and set aside.

3-Third Step: Sear the shrimp While the pasta cooks, heat a large skillet over medium-high heat and add 1 tablespoon butter. Once the butter melts and slightly foams, place the seasoned shrimp in a single layer. Do not overcrowd the pan; cook in batches if needed so shrimp brown rather than steam. Cook shrimp 2 to 3 minutes per side, until golden and pink and just cooked through. Remove shrimp to a plate and set aside.

4-Fourth Step: Build the creamy sauce Reduce the skillet heat to medium. Pour in 1 cup heavy cream and use a wooden spoon to scrape up the browned bits from the bottom of the pan; those bits carry lots of flavor. Let the cream come to a gentle bubble at the edges for about 1 to 2 minutes. Then lower the heat to low and stir in 1/2 cup finely grated Parmesan cheese, stirring until melted and the sauce thickens slightly.

5-Fifth Step: Combine pasta and shrimp Return the drained penne and the cooked shrimp to the skillet with the cream sauce. Toss everything to coat evenly. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until you reach a silky, pourable consistency that clings to the pasta. Taste and adjust salt only if needed; the Cajun seasoning and Parmesan can add saltiness.

6-Final Step: Serve and garnish Serve immediately while hot. Garnish with extra grated Parmesan, a sprinkle of chopped parsley or green onion for color, and a pinch of red pepper flakes if you like more heat. Plate the pasta in warm bowls and offer lemon wedges on the side if you’d like a bright citrus contrast.