The key to this dish lies in selecting the right ingredients—fresh shrimp, good-quality pasta, and a spice mix that hits all those smoky, spicy notes. When I first started making Cajun dishes, I was tempted to use pre-made seasoning blends, but I quickly learned that mixing your own gives you control over heat and flavor balance. Also, choosing fresh garlic and ripe tomatoes makes a noticeable difference in the sauce’s depth. Here’s what you’ll want to gather:

• 12 ounces linguine or fettuccine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup diced tomatoes (canned or fresh)
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish

Substitution tip: If you’re short on heavy cream, half-and-half can work in a pinch, though the sauce will be lighter. For a gluten-free option, swap the pasta for your favorite GF noodles.