Bring a large pot of well-salted water to a boil and cook pasta according to package instructions. Once cooked, drain and keep warm until ready to use (if your pasta is done early, toss with a teaspoon of olive oil to prevent sticking). As pasta cooks, prepare shrimp.

In a small dish, whisk together paprika, oregano, thyme, basil, garlic and onion powder, cayenne pepper, black pepper and salt. Measure out one teaspoon of spice and set aside for the sauce later.

Place shrimp in a large plastic bag and toss with remaining cajun seasoning until completely coated.

Pour olive oil in a large skillet and turn heat to medium-high. Once hot, sear the shrimp in batches and transfer to a plate once cooked through.

Reduce heat to medium and add butter to the skillet. Once melted, add onion and cook until softened, about 3-5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Sprinkle flour and remaining 1 teaspoon of cajun spice over the onion/garlic and cook, stirring, until all flour is absorbed.

While stirring, slowly drizzle in chicken broth, scraping the bottom of the pan to deglaze any browned bits on the bottom. Cook until the broth has been reduced about 50%.

Add tomatoes and stir.

Drizzle in heavy cream until combined.

Add the cooked, drained pasta and parmesan cheese and toss until pasta is coated and cheese is melted. Return shrimp to the dish, cook until warmed through, and serve, topped with additional parmesan cheese if desired.