📖 Instructions

1. Get Started: First things first, bring a large pot of salted water to a rolling boil. This is crucial for perfectly cooked pasta—don't skimp on the salt!
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until al dente. Nobody likes mushy pasta, folks! Once it's cooked, drain it well and set aside. Maybe reserve a little pasta water—you never know when you might need it.
3. Prep the Shrimp: While the pasta is cooking, peel and devein the shrimp. Pat them dry with paper towels. This helps them get a nice sear later on. Season them generously with Cajun seasoning, salt, and pepper. Don't be shy with that Cajun spice!
4. Sauté Aromatics: In a large skillet or frying pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Watch out—garlic burns easily!
5. Add Wine & Deglaze: Pour in the dry white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan. This is where all that amazing flavor comes from, so don't skip this step!
6. Create the Sauce: Pour in the heavy whipping cream and bring to a simmer. Stir in the grated Parmesan cheese and let it melt into the sauce. Add a pinch of nutmeg (trust me on this), a dash of cayenne pepper for extra heat, and salt and pepper to taste. Now, taste the sauce and adjust the seasoning as needed. This is *your* pasta, after all!
7. Cook the Shrimp: Add the seasoned shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Be careful not to overcook them, or they'll be rubbery. Nobody wants rubbery shrimp!
8. Combine & Serve: Add the cooked pasta to the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of that reserved pasta water to thin it out.
9. Garnish & Enjoy: Serve immediately, garnished with freshly chopped parsley and a sprinkle of extra Parmesan cheese. And maybe a side of garlic bread for good measure? 😉