Creamy Shrimp Scampi Pasta

Mince the garlic cloves.

In a bowl, toss the shrimp with Cajun seasoning until well coated.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until pink and cooked through.

Remove the cooked shrimp from the skillet and set aside in a bowl.

In the same skillet, melt the remaining 2 tablespoons of butter.

Add the minced garlic and sauté until fragrant and lightly browned, being careful not to burn it.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce for about a minute.

Reduce the heat to medium-low and stir in the heavy cream. Bring to a gentle simmer.

Add the shredded cheese and stir continuously until the cheese is melted and the sauce is smooth.

Stir in the chopped fresh parsley and season the sauce to taste with your preferred seasoning blend.

Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce.

Return the cooked shrimp and any accumulated juices to the skillet. Mix everything together until combined and heated through.

Plate the creamy shrimp scampi pasta and serve immediately.