Instructions:
- Pat shrimp completely dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon of the Cajun seasoning, salt, and pepper. Set aside.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if necessary). Cook 1–2 minutes per side until pink and just opaque. Remove shrimp from the skillet and set aside on a clean plate.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic. Sauté for 60 seconds until fragrant—be careful not to burn it.
- Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1 minute to cook out the raw flour taste, creating a base.
- Slowly pour in the white wine (or broth) while whisking vigorously to prevent lumps. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes until slightly thickened.
- Pour in the heavy cream. Stir well and bring the sauce back to a gentle simmer. Let it bubble gently for 3–4 minutes until the sauce coats the back of a spoon.
- Stir in the remaining 1 tablespoon of Cajun seasoning and the fresh lemon juice. Taste and adjust salt if needed.
- Return the seared shrimp to the skillet. Toss gently to coat in the creamy sauce. Cook just until the shrimp are heated through (about 1 minute). Do not overcook.
- Remove from heat. Stir in half of the fresh parsley. Serve immediately, garnished with the remaining parsley.