Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and toss with a little olive oil to prevent sticking.
While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels. Toss the shrimp with a teaspoon of Cajun spice to coat evenly.
Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and golden, about 30 seconds. The garlic should smell warm and aromatic.
Add the seasoned shrimp to the skillet in a single layer. Sauté for about 2-3 minutes per side until they turn bright pink and are just cooked through. Remove the shrimp from the pan and set aside.
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir constantly to prevent scorching, and cook until the sauce thickens slightly, about 3-4 minutes. The sauce should bubble softly and look glossy.
Stir the remaining Cajun spice into the sauce, tasting and adjusting for heat and seasoning as desired. Add a pinch more cayenne or garlic if you like more flavor punch.
Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together gently to coat the pasta and shrimp evenly with the spicy, creamy sauce. Cook for another minute until heated through and well combined.
Remove the skillet from heat and sprinkle chopped green onions on top for a fresh, crisp contrast. Give everything a final gentle toss.
Serve the pasta hot in bowls, garnished with extra green onions or herbs if desired. Enjoy the bubbling, flavorful mess that’s full of comfort and homey charm.
