Start by heating a frying pan over a medium-to-high heat.

Meanwhile, place 1 lb (450 g) of peeled and deveined shrimp in a large bowl. Season with 1 teaspoon of paprika and Cajun seasoning, ½ teaspoon of garlic powder, Italian seasoning and salt, and ¼ teaspoon of black pepper. Sprinkle with a tablespoon of olive oil and mix well.

Melt 1 tablespoon of butter in the frying pan, which should now be quite hot, and sear the shrimp for 1–2 minutes on each side until golden. If they don’t all fit in the pan, don’t overcrowd it, work in batches instead. When they are done, set the shrimp aside.

Meanwhile, fill a large pot with water, add salt, and bring to the boil. Cook 8 oz (230 g) of tagliatelle according to the packet instructions. Drain the pasta, reserving 1 cup of pasta water for later.

To make the sauce, mince or finely slice 3 to 4 garlic cloves. Reduce the heat to medium, then cook the garlic in the same pan for half a minute until fragrant.

Deglaze with ½ cup of chicken stock, scraping up all the stuck-on juices with a spatula.

Coarsely chop half a cup of sun-dried tomatoes and add them to the sauce.

Add 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Season with ½-1 teaspoon of Cajun spices, a pinch (¼–½ teaspoon) of red pepper flakes, the zest of one lemon and the juice of half a lemon. Give the sauce a good stir. Reduce the temperature to medium-low and gently bring to a simmer.

Chop a few sprigs of fresh parsley or basil and stir them into the sauce.

Use kitchen tweezers to gently coat the pasta and shrimp in the sauce. If the sauce seems too thick, add a splash of pasta water.

Serve immediately with extra fresh herbs and lemon zest, if you like, and enjoy!