Start by cooking your pasta in a large pot of salted boiling water until just al dente, following the package instructions. Drain and set aside, reserving a little pasta water.
While the pasta cooks, pat your shrimp dry and season lightly with salt and a pinch of Cajun seasoning. Heat olive oil in your skillet over medium-high heat until shimmering.
Place the shrimp in the hot skillet, arranging them in a single layer. Sear for about 2-3 minutes per side until they turn pink, slightly charred, and develop a smoky crust. Use tongs to flip and cook evenly. Remove shrimp from the skillet and set aside.
In the same skillet, add a little more olive oil if needed and sauté the minced garlic over medium heat for about 30 seconds until fragrant, smelling sweet and slightly spicy. Be careful not to burn it.
Add the Cajun seasoning to the garlic and cook for another minute, stirring constantly. The mixture will become fragrant with smoky, spicy aromas filling the air.
Pour in the heavy cream and bring to a gentle simmer. Stir often, letting the sauce thicken slightly and turn velvety, about 3-4 minutes. If it gets too thick, stir in a splash of reserved pasta water to loosen it.
Return the cooked shrimp to the skillet, tossing gently to coat them in the creamy sauce. Warm through for about 1-2 minutes.
Add the cooked pasta to the skillet, tossing everything together until evenly coated with the sauce. Squeeze in the lemon juice for brightness and stir to combine.
Taste and adjust the seasoning if needed. Serve immediately, garnished with chopped herbs or parsley for a fresh finishing touch. The dish should look creamy, vibrant, and inviting.
