Bring a large pot of salted water to a rolling boil, then add penne and cook according to package directions—usually 9-11 minutes. I always set a timer because overcooked pasta sabotages the whole dish, even if your sauce is perfect.

While the pasta cooks, pat the shrimp completely dry with paper towels. This step seems unnecessary until you realize dry shrimp actually sear instead of steaming, which develops that caramelized edge that changes everything.

Toss the dried shrimp with Cajun seasoning and smoked paprika directly in a small bowl, coating every piece evenly. This is where the flavor foundation lives—coating them naked means the seasoning sticks better than if you wait until they hit the pan.

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add the seasoned shrimp and cook for 2-3 minutes per side without moving them around. Confession: I used to flip constantly out of nervous energy, and the shrimp came out gray instead of pink-edged. Let them sit and develop that sear.

Push the shrimp to the side of the skillet, then add diced onion and minced garlic to the empty space and cook for 2 minutes until fragrant. This aromatics moment builds the sauce foundation because garlic blooming in oil creates depths you can taste through every bite.

Pour chicken broth and heavy cream into the skillet, stirring gently to combine and scraping any browned bits from the pan bottom. Those stuck-on particles are pure umami—that's why you never want a completely clean pan here.

Drain the cooked penne and add it directly to the skillet, then stir in both cheeses and lemon juice. Cook for 1-2 minutes just until the cheese melts and everything coats evenly, then taste and adjust seasoning.

Top with fresh chopped parsley right before serving for color and a brightness that prevents the dish from feeling heavy during summer eating.