Pat the shrimp very dry, toss with olive oil and 1 tablespoon Cajun seasoning until evenly coated.

Dice the bell pepper, mince the garlic, and grate the Parmesan. Keep everything within reach.

Boil the fettuccine in well-salted water until 1 minute shy of al dente. Reserve 1 cup pasta water, then drain (do not rinse).

Heat the skillet over medium-high with the butter until foaming. Sear the shrimp in a single layer, 90 seconds to 2 minutes per side, until opaque, pink-orange, and curled in a loose C. Transfer to a plate.

Lower to medium heat. Sauté the bell pepper 3–4 minutes until softened, stir in garlic for 30–60 seconds until fragrant.

Pour in the cream, scraping up the browned bits. Whisk in 1 tablespoon Cajun seasoning and the smoked paprika. Simmer gently 2–3 minutes — do not boil hard.

Add Parmesan a handful at a time, whisking until smooth. The sauce should coat a spoon thickly.

Add the fettuccine and toss, loosening with pasta water a few tablespoons at a time until every strand is glossed.

Return the shrimp to the skillet, toss 30 seconds to warm through. Off the heat, add parsley and extra Parmesan. Serve in wide bowls with black pepper.