1-First Step: Prep and mise en place. Gather and measure all ingredients before you start. Pat the shrimp dry to ensure a good sear. Measure out 2 tablespoons of Cajun seasoning, but remember to adjust the amount if your store-bought seasoning is salty. Grate the Parmesan from a block using a microplane for the best melting texture. Fill a large pot with water and add 1 tablespoon kosher salt; bring to a rolling boil while you prep the shrimp.

2-Second Step: Season and cook the pasta. When the water is boiling, add 8 ounces penne pasta and cook to al dente according to package directions, usually 8 to 10 minutes. Reserve at least 1/2 cup pasta water before draining; this starchy water is key to loosening the sauce later. Drain the pasta and set aside. Do not rinse; you want the pasta to hold onto some starch so the sauce clings better.

3-Third Step: Season and sear the shrimp. Toss 1 pound raw shrimp with 2 tablespoons Cajun seasoning and 1 tablespoon olive oil in a bowl to coat evenly. Heat a large skillet over medium-high heat and add 1 tablespoon butter. Once the butter is hot and foaming, add the shrimp in a single layer, working in batches if needed so they brown instead of steam. Cook shrimp about 2 minutes per side until they are golden and opaque. Remove cooked shrimp to a plate. Lower the heat to medium before making the sauce so the cream does not scorch.

4-Fourth Step: Make the creamy Cajun sauce. With the skillet still hot and the browned bits from searing shrimp present, pour in 1 cup heavy cream. Use a wooden spoon to scrape up the fond (browned bits) from the bottom of the pan; this is where a lot of flavor lives. Let the cream come to a gentle bubble around the edges, then reduce heat to low. Stir in 1/2 cup finely grated Parmesan cheese a little at a time until it melts and the sauce thickens. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until you reach the desired consistency.

5-Fifth Step: Combine and finish. Return the cooked shrimp to the skillet, then add the drained penne pasta. Toss gently to coat pasta and shrimp in the sauce. Taste and add additional salt to preference. If you want more heat, sprinkle in a little cayenne or red pepper flakes at this stage. Plate immediately while hot. Garnish with an extra dusting of Parmesan and a squeeze of lemon if desired.