Season the shrimp

• Pat the shrimp completely dry.
• Drizzle with olive oil and toss with the Cajun seasoning, garlic powder, smoked paprika and black pepper until evenly coated.

Sear the shrimp

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the shrimp in a single layer and cook about 1 minute per side, just until pink, opaque and lightly browned.
• Remove the shrimp and set aside.

Bloom the garlic and spices

• Reduce the heat to medium and add the remaining butter.
• Add the minced garlic and cook, stirring constantly, until fragrant. Do not let it brown.
• Add the tomato paste and the seasonings, stirring constantly to cook the tomato paste and bloom the spices.

Build the creamy sauce

• Stir in the honey until completely incorporated.
• Pour in the heavy cream and broth, stirring continuously, and bring to a gentle simmer until the sauce begins to thicken.

Add Parmesan and finish the sauce

• Reduce the heat to low and gradually stir in the grated Parmesan until melted and the sauce is smooth and creamy.
• Stir in the lemon juice and parsley, then taste for a creamy, savory flavor with subtle sweetness and brightness.

Warm the shrimp in the sauce

• Add the shrimp and any juices back into the skillet and spoon the sauce over them.
• Gently simmer just until everything is heated through, then remove from the heat.

Season the rice

• Toss the warm rice with butter, garlic and Cajun seasoning.

Assemble and serve

• Spoon the rice into bowls and arrange the shrimp over the top.
• Generously spoon the creamy Cajun garlic butter sauce over everything.
• Finish with fresh parsley and an optional squeeze of lemon.