Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente — tender but still slightly firm to the bite.
Drain the pasta, reserving ½ cup of the pasta water to help adjust the sauce’s consistency later. Set aside.
2️⃣ Sauté the Shrimp
In a large skillet, heat 1 tablespoon olive oil and butter over medium heat until the butter melts and begins to foam.
Toss the shrimp in Cajun seasoning, coating them evenly for a smoky-spicy kick.
Place the shrimp in the skillet in a single layer and cook for 2–3 minutes per side, or until pink, opaque, and lightly seared around the edges. Remove the shrimp from the pan and set aside to prevent overcooking.
3️⃣ Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon olive oil. Add the chopped onion, minced garlic, and diced red bell pepper.
Sauté for 3–4 minutes until the onion becomes translucent and fragrant, and the peppers begin to soften.
Add the corn kernels and cook for another 2 minutes, stirring occasionally to combine the flavors.
4️⃣ Make the Sauce
Pour in the heavy cream and chicken or vegetable broth. Stir well, scraping up any flavorful bits from the bottom of the pan.
Bring the sauce to a gentle simmer, then stir in the Parmesan cheese. Mix continuously until the cheese melts completely and the sauce thickens into a creamy consistency.
Season with salt, pepper, and a squeeze of lemon juice for brightness. Taste and adjust seasoning as needed.
