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Toss the shrimp in the Cajun seasoning, salt, pepper and citric acid or lemon zest.
Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.
Add the minced garlic and sauté until fragrant.
Add the white wine to deglaze the pan. Add the shrimp to the saucepan and sauté for about 2 minutes on each side.
Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.
Let simmer for one minute until all the flavors are combined.
Remove from heat and squeeze in the lemon juice.
This can be enjoyed on its own or poured over a bed of pasta. Top with fresh chopped parsley and Parmesan cheese.