Cook pasta al dente, according to package instructions.
In a large bowl, marinate the shrimp.
Heat a large skillet and add 1 tbsp. of olive oil and add in the shrimp to cook until almost fully cooked but not all the way through. About 5-7 minutes. Transfer the shrimp to a bowl and set aside.
In the same skillet, add 2 tbsps. olive oil and let it come to medium high heat. Add in the diced onion and continue cooking until the onion is tender or translucent.
Add in the tomatoes and sauté for a few minutes. Then add in the tomato paste, spices, salt, adobo sauce, pasta water and cream. Mix well and let them simmer on low heat for 5-7 minutes until the sauce cooks well and becomes nice and creamy.
Add in the cooked pasta and shrimp backed into the pan. Mix everything together to coat the pasta well. Cover and let it simmer on low heat for another 3-5 minutes.
Remove the skillet from heat and garnish with some fresh parsley. Serve and enjoy.
Notes
Make sure you have enough water to cover the noodles.
Stir your noodles immediately after you drop them in the water, to prevent the pasta from sticking to the pot.
Don't overcook the shrimp. You want to see the shrimp turn an opaque pink and form a 'C' shape.
Use uncooked shrimp that have already been peeled and deveined
The spice levels are medium, if you want it more spicy, feel free to add in some chili flakes.
Make sure to reserve some pasta water to add to the sauce, this gives it a full bodied flavor!
Add a spritz of fresh lime juice for a tart twist that compliments the Cajun seasoning.