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Add 1 tbsp of butter and 1 tbsp of olive oil.
Add 1 lb (450g) of shrimp to the pan and fry over medium heat for about 3 minutes until nicely caramelized.
Season with salt and black pepper, and ½ tbsp Cajun seasoning.
Flip the shrimp over to the other side and cook for a further 2 minutes.
Remove the shrimp from the pan and set aside.
In the same frying pan, add 1 more tbsp of butter.
Cook the pasta according to the packet instructions.
Finely chop or grate 2 cloves of garlic and cook in the pan for half a minute, until fragrant.
Add ½ tsp of freshly ground black pepper.
Add 1 cup (240ml) heavy cream and mix well.
Drain the pasta when al dente, reserving 1 cup of the pasta water for later.
Grate ¾ cup (50 g) of the Parmesan cheese and stir gently until the cheese has melted, adding a little of the remaining pasta water.
Cook over a medium heat for a minute, taste the sauce and adjust the seasoning if necessary.
Add the pasta and mix well with the sauce.
Return the shrimp to the frying pan, allowing them to warm up and be nicely coated in the sauce.
Garnish with parsley.