1. Start by seasoning the shrimp with Cajun seasoning. Toss them in a bowl to ensure they’re evenly coated.
2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes on each side until they’re opaque and have a nice char. Remove from the skillet and set aside.
3. In a large pot, cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
4. In the same skillet used for the shrimp, lower the heat to medium and add butter. Once melted, sauté minced garlic until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring as it warms. Gradually add the Parmesan cheese, whisking continuously to create a smooth sauce. Season with salt and pepper.
6. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
7. Return the shrimp to the skillet, mixing gently to combine with the pasta and sauce.
8. Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing.

A tip from my kitchen: let the shrimp sit with the seasoning for a few minutes before cooking. It allows the flavors to meld, creating a more vibrant taste.