1-First Step: Get everything ready Start by defrosting the shrimp if needed. If you are using frozen shrimp, place them in a bowl of cold water or let them thaw in the refrigerator ahead of time. While that is happening, gather all your ingredients, measure everything out, and bring a large pot of salted water to a boil. This little bit of prep saves you from scrambling later when the pasta and shrimp are both ready to go. Make sure the shrimp are peeled and deveined if needed. If your broccoli pieces are large, chop them into bite-sized florets so they cook quickly and fit nicely into each forkful of pasta. This is a great time to get your Parmesan grated too, because fresh cheese melts into the sauce much better than the pre-shredded kind.

2-Second Step: Cook the pasta Add 2 cups bowtie pasta to the boiling water and cook until tender, following the package directions as your guide. You want the pasta cooked through but still a little firm, since it will finish in the sauce later. Before draining, save some pasta water in case you need to loosen the sauce at the end. Bowtie pasta is a fun choice here because the little folds hold onto the creamy Cajun sauce so well. If you have kids at the table, the shape also tends to be a crowd-pleaser. Honestly, bowties make dinner feel a little happier, which is never a bad thing.

3-Third Step: Cook the broccoli While the pasta is cooking, steam or blanch 1.5 cups chopped broccoli florets in the pasta water. This saves time and cuts down on extra pots, which is always a win on a busy night. Blanch them for just a few minutes until they turn bright green and are tender but still have a little bite. Once the broccoli is done, remove it from the water and set it aside. If you like your broccoli a little softer, give it one more minute. If you prefer more texture, pull it out sooner. The goal is broccoli that still tastes fresh and keeps its shape in the finished dish.

4-Fourth Step: Cook the shrimp Heat 1/2 tsp olive oil in a pan over medium heat. Add the 25 medium raw shrimp along with 1/4 tsp garlic powder, 1/4 tsp parsley, and 1/8 tsp salt. Cook the shrimp for about 2 to 3 minutes per side, or until they turn pink and opaque. Next, add 1 clove garlic, smashed and minced, to the shrimp. Stir and saute for about 30 seconds, just until the garlic smells fragrant. Be careful not to overcook it, because shrimp turn rubbery fast if they stay in the pan too long. You want juicy shrimp, not shrimp with a grudge.

5-Fifth Step: Build the creamy sauce Drain the pasta and return it to the pot. Add 1/4 cup half and half, 1/4 cup freshly grated Parmesan cheese, and 1/2 tsp Cajun seasoning blend. Stir gently over low heat until the sauce begins to thicken and coat the pasta. The cheese should melt into the liquid and create a silky, creamy texture. If the sauce seems too thick, add a splash of milk or a little reserved pasta water until it reaches the texture you like. If it seems too thin, give it another minute or two on low heat. This part is all about watching the sauce and giving it a little breathing room.

6-Sixth Step: Combine everything Add the cooked shrimp and broccoli to the pasta. Stir everything together so the sauce reaches every piece of pasta and broccoli floret. Taste and adjust with additional salt and pepper if needed. If you want more spice, add a little extra Cajun seasoning, but go slowly because the flavor can sneak up on you. At this stage, the dish should look creamy, colorful, and ready to eat. The broccoli adds freshness, the shrimp bring protein, and the Cajun sauce ties everything together in one warm, comforting bowl.

7-Final Step: Serve and finish Spoon the pasta into bowls and top with a sprinkle of paprika and extra Parmesan. The paprika adds a nice pop of color, while the extra cheese gives the dish that final savory finish. Serve right away while the sauce is still warm and glossy.