Peel and wash the shrimp, then pat them dry thoroughly.

In a mixing bowl, combine the shrimp with lemon juice, olive oil, Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Mix well and coat in corn starch.

Heat a large skillet over medium-high heat and add a drizzle of oil.

Fry the marinated shrimp for 1-2 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.

In the same skillet, add the unsalted butter and let it melt.

Add the diced jalapeño, red bell pepper, and yellow onion. Sauté for 7-10 minutes until the vegetables are soft and fragrant.

Pour in the tomato sauce and stir for 2-3 minutes.

Add the heavy cream, along with the remaining Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano. Stir to combine.

Return the cooked shrimp to the skillet and add the chopped parsley and freshly grated Parmesan (if using). Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve some pasta water before draining.

Add the cooked pasta to the skillet with the sauce, along with a splash of the reserved pasta water. Toss everything together and let it simmer for an additional 5 minutes, allowing the sauce to thicken and coat the pasta.

Taste and adjust seasoning with salt and pepper as needed.

Serve the creamy Cajun shrimp pasta hot, garnished with extra grated Parmesan, chopped parsley, and a sprinkle of black pepper.