Start by cooking the penne pasta in a pot of generously salted water until it’s perfectly al dente, following the package instructions. Reserve a cup of the pasta water for the sauce, then drain the pasta and set it aside, keeping it warm.

Season the shrimp with 1 tablespoon of Cajun seasoning, ensuring each piece is well-coated. Heat 1 tablespoon of oil in a deep skillet over medium heat.

Once the oil is hot, arrange the shrimp in a single layer and cook for 1-2 minutes per side, just until they turn opaque and beautifully golden. Remove the shrimp from the skillet and cover to keep warm.

Using the same skillet, melt 2 tablespoons of butter and stir in the minced garlic, cooking for about 30 seconds until fragrant.

Toss in the diced tomatoes and sauté them for 2-3 minutes until they soften and release their juices.

Pour in the heavy cream, the remaining tablespoon of Cajun seasoning, and grated Parmesan cheese. Stir gently and bring the mixture to a simmer, then reduce the heat to medium-low and let the sauce thicken for 2-3 minutes.

Return the shrimp and pasta to the skillet, tossing them in the creamy Cajun sauce until the pasta is fully coated and everything is heated through.

If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.

For the finishing touch, garnish with extra Parmesan and a sprinkle of fresh parsley before serving.