Prep the shrimp: Pat shrimp dry with paper towels. Toss with Cajun seasoning, smoked paprika, and a pinch of salt. Set aside while you prep the sauce ingredients.

Warm the “noodles” base: If using zucchini noodles, lightly sauté in a large skillet with a splash of oil and a pinch of salt for 1–2 minutes until just tender. If using shirataki, rinse well, parboil for 2–3 minutes, then dry sauté for 2 minutes to remove moisture. If using spaghetti squash, reheat gently. Set aside.

Sear the shrimp: In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Transfer to a plate and tent loosely with foil.

Sauté the garlic: Reduce heat to medium. Add 1 tablespoon butter to the same pan. Stir in garlic and cook 30–45 seconds until fragrant, scraping up any browned bits.

Build the sauce: Pour in broth and simmer for 1 minute. Lower heat and stir in heavy cream. Let it gently bubble for 2–3 minutes, stirring often.

Melt in the cheeses: Add Parmesan gradually, stirring until smooth. If using cream cheese, whisk it in now. The sauce should thicken and coat the back of a spoon.

Season and brighten: Add lemon zest and a squeeze of lemon juice. Taste and adjust with salt and pepper. For more heat, sprinkle extra Cajun seasoning.

Combine: Return shrimp and any juices to the pan. Toss to coat and warm through for 1 minute. Add the remaining 1 tablespoon butter for extra gloss, if you like.

Serve: Spoon shrimp and sauce over your low-carb noodles. Garnish with parsley and more Parmesan.