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Cook protein pasta according to package directions. Drain, setting aside about 1 cup of the pasta water.
In a medium bowl, mix together thawed/cleaned shrimp, olive oil, cajun seasoning, thyme, paprika and cayenne if using.
Heat a nonstick skillet over medium-high heat.
Add seasoned shrimp and cook for 2 minutes and flip, cooking another 2 minutes or until cooked through. Set shrimp aside.
In the same skillet, add in your bell peppers and scallions. Saute, stirring occasionally for 2 minutes. It's ok if there are little browned bits on the pan - this is all great flavor!
Add about ½ - ¾ cup of the reserved pasta water to deglaze the pan, scraping up any browned bits.
Turn heat down to "low" and let simmer until most of the liquid is absorbed.
Meanwhile, in a glass mixing cup, add your cottage cheese sauce ingredients - cottage cheese, milk, parmesan cheese, cajun seasoning. Stir together and microwave for 1 minute until hot.
Add hot cottage cheese mixture to blender cup and blend until smooth.
Pour cheese sauce mixture into skillet and stir gently. It's important not to let it get too hot as boiling cottage cheese/milk will make it separate and curdle. We don't want this!
Add in the cooked pasta and shrimp. Toss gently with tongs until fully coated. Top with additional scallions if desired and serve immediately.