Toss shrimp with cajun seasoning. Cook shrimp in hot skillet with butter until no longer pink (be careful to not overcook or it will be tough). Remove from skillet and set aside.
Linguine – we use Bertolli fresh linguini. It is our very favorite and I use it for every pasta dish that I want linguini for! Cook the package according to directions. Once cooked toss with 1 tablespoon butter and a few tablespoons of freshly shredded parmesan.
Bring to a boil chicken broth and butter. Add heavy cream and simmer until thickened. Add parmesan cheese and stir until melted.
Serve sauce over top of linguini and shrimp. You can sprinkle with parsley, but since I only had cilantro I went with that.