Spicy Cajun Garlic Shrimp Pasta

1.Bring a large pot of water to a rolling boil, add a generous handful of kosher salt, and cook the spaghetti according to package directions until al dente (usually 1-2 minutes less than the package instructions). Reserve 1/2 cup of the starchy pasta water before draining.

2.While the water heats, pat the shrimp thoroughly dry with paper towels; moisture on the surface prevents proper searing. Toss the shrimp in a bowl with the Cajun seasoning until evenly coated.

3.Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, ensuring they are not crowded. Sear for 2 minutes per side until deeply browned and opaque, then remove from the skillet and set aside on a plate.

4.Reduce the skillet heat to medium. Add 2 tablespoons of the butter. Once melted and foaming, add the minced garlic and sauté for 45-60 seconds until fragrant and golden, being careful not to brown it too deeply.

5.Add the drained Rotel tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the liquid has reduced by half and the tomatoes have softened.

6.Stir in the heavy cream and the remaining 2 tablespoons of butter. Simmer for 1 minute until the sauce thickens slightly and emulsifies.

7.Add the cooked spaghetti directly into the skillet. Toss vigorously with tongs to coat the strands in the sauce. If the sauce appears too thick or dry, add the reserved pasta water 1 tablespoon at a time until the sauce reaches a glossy, coating consistency.

8.Fold in the Parmesan cheese, cooked shrimp, and half of the fresh parsley. Season with the salt and black pepper, adjusting to taste. Serve immediately, garnished with the remaining parsley.