Cook the pasta according to package directions. Meanwhile, make the shrimp and sauce.
Pat the shrimp dry, then season with salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 1 - 2 minutes, turning over to just start to get some color on each side.
Add the garlic and sauté for 1 more minute.
Slowly pour in the cream, then add the butter and parmigiano reggiano cheese. Stir together just until the cheese melts.
Turn off the heat. Drain the pasta, and add the pasta to the skillet. Sprinkle in the cajun seasoning, tomatoes, and parsley. Toss together until the pasta is well coated. Squeeze fresh lemon juice over just before serving.
Notes
Cajun seasoning: Use ¼ cup of homemade cajun seasoning recipe, or use your favorite store-bought cajun seasoning. Make it dairy free: Use dairy-free heavy cream or dairy-free half and half, if you can find it, or you can use coconut cream or coconut milk. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers in a freezer-safe, airtight container in the freezer for up to 2 months. To reheat, add a bit of milk or olive oil to "wake up" the sauce, and reheat in a skillet over medium heat on the stove.