If using frozen shrimp, thaw by running under cold water. Remove tails prior to cooking the shrimp. While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Be sure to add salt to your pasta water.

In a large sauté pan, heat the oil over medium heat then add 1 tablespoon of cajun seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side or until the shrimp are pink, opaque and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set aside. Tent with foil to keep warm.

Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1-2 minutes. Add the butter, minced garlic, and shallot to the pan. Cook for 1 to 2 minutes or until butter is completely melted and garlic is fragrant, whisk to combine.

Stir in the heavy cream and 2 tablespoons of Cajun seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese and diced tomatoes to the pan and whisk quickly to combine, just heating through. Stir in the cooked shrimp & pasta. Serve hot and enjoy.