Creamy Cajun Shrimp Pasta Volcano

Bring a large pot of salted water to a boil and cook the pasta (spaghetti or linguine) until al dente, following package instructions. Once the pasta is cooked, drain it, but save ½ cup of pasta water for later. This pasta water will help create a silky, smooth sauce that coats the pasta perfectly.

While the pasta is cooking, toss the peeled and deveined shrimp in Cajun seasoning, salt, and black pepper. Make sure the shrimp are evenly coated in the seasoning to pack in the flavor.
In a hot skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the shrimp and sear them for 1–2 minutes per side, until they turn pink and slightly charred. The sear adds a depth of flavor and makes the shrimp even more delicious. Don’t overcook them—shrimp cook quickly and should be tender, not rubbery.

Reduce the heat to medium and add the butter to the same skillet. Once it’s melted, add the minced garlic and sauté it for about 30 seconds, or until fragrant. This releases the garlic’s aroma, making the base of your sauce even more flavorful.
Pour in the heavy cream and stir to combine. Let it simmer for 2–3 minutes, allowing the cream to thicken slightly. The cream provides the rich texture that will carry the Cajun flavors throughout the dish.
Stir in the grated Parmesan and chili flakes (if using), and keep stirring until the sauce thickens and becomes irresistibly creamy. The Parmesan adds a salty, nutty flavor that perfectly balances the richness of the cream.