Cook your preferred pasta according to package instructions until it is al dente, then drain it and set it aside, reserving 1/2 cup of the pasta water.

Add 2 tablespoons of butter to the pasta, tossing to coat, which prevents it from sticking.

Pat the peeled and deveined large shrimp dry with paper towels, then season them with 2 tablespoons of Cajun seasoning.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque; remove the shrimp from the skillet and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat, then add 3 cloves of minced garlic and sauté for 1 minute until fragrant.

Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for 1 minute to create a roux.

Gradually whisk in 1.5 cups of heavy cream and 0.5 cup of chicken broth, stirring until the sauce thickens slightly.

Stir in 1 tablespoon of Cajun seasoning and 0.5 cup of grated Parmesan cheese, continuing to stir until the cheese is melted and the sauce is smooth.

Season the sauce with salt and black pepper to taste, adding a splash of the reserved pasta water if the sauce is too thick.

Return the cooked shrimp and pasta to the skillet with the Cajun cream sauce, then toss everything together until well combined.

Garnish with 2 tablespoons of fresh chopped parsley and serve immediately.