Step 1

Boil the pasta in salted water until al dente.

Step 2

Finely mince the onion, mince the pepper, and finely chop the celery and place it on a bowl. Mince the garlic and place it in a separate bowl.

Step 3

Meanwhile, pat the shrimp dry. In a medium bowl, mix the shrimp with 1/2 teaspoon kosher salt, the Cajun seasoning, garlic powder and onion powder. In your largest skillet (cast iron or stainless preferred), heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Once cooked, remove to a bowl, cover, and set aside. Leave the browned bits in the skillet.

Step 4

In the same skillet that you cooked the shrimp, melt 2 tablespoons of the butter over medium heat and add bell pepper, onion and celery. Cook for about 3 minutes until the veggies start to become tender. Reduce to medium low heat and add the garlic and cook 2 to 3 minutes more until fragrant and garlic just starts to turn golden. Remove from heat before garlic browns. Add the butter and let it melt while you get the pasta.

Step 5

When the pasta is ready, drain it. To the pan with the veggies, add the pasta, 1/4 teaspoon kosher salt, the grated Parmesan cheese, and the cream or milk. Toss until fully combined, then add the shrimp. If desired, spritz with squirts from a lemon wedge. Taste and add additional seasoning as necessary. Serve warm, garnished with chopped parsley if desired.