Instructions

• Pat the shrimp completely dry with paper towels. Combine 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a small bowl. Toss the shrimp in the spice mixture until evenly coated and let sit for 5 minutes while you prep the other ingredients.
• Bring a large pot of generously salted water to a rolling boil. Cook the rigatoni according to package directions until al dente, about 1 to 2 minutes less than the suggested time. Reserve 1 cup of pasta water before draining. Drain and set the pasta aside.
• Heat a large heavy-bottomed skillet over high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter foams and begins to brown, add the shrimp in a single layer, working in batches if needed. Sear for 1 to 2 minutes per side until dark, caramelized edges form and shrimp are just cooked through. Transfer to a plate and tent with foil. Do not wipe the pan clean.
• Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add minced garlic and cook for about 60 seconds, stirring constantly, until fragrant. Add 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper, stirring briefly to toast the spices. Pour in the chicken broth and simmer for 2 to 3 minutes, scraping up browned bits from the pan. Reduce heat to medium-low and slowly pour in the heavy cream, stirring as you add it.
• With the sauce gently simmering, gradually add the freshly grated parmesan in small handfuls, stirring constantly between each addition until fully melted and smooth. Season with 1/4 teaspoon salt and adjust to taste. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
• Add the drained rigatoni to the sauce and toss to coat. Simmer together for 1 to 2 minutes. Nestle the seared shrimp back on top and spoon sauce over them. Garnish generously with sliced green onions and optional dried red chilies. Serve immediately while hot and creamy.