This recipe is borrowed from my dear friend, a Louisiana native, and is a tribute to her love of "Cajun spices" (aka Tony Chachere's).
Add the cream to a large pan and simmer over medium-low heat. Let the cream thicken for 15-20 minutes, stirring occasionally and paying close attention that it does not start to boil.
Next add in the cheese and stir to make sure it's well integrated. And before we go any further, here's the thing about this recipe — it's not about precise measurements, you have to trust your judgement and know what you like in terms of taste. If you think it needs more cheese, go ahead and add more cheese (add more than you think you should). Sauce too thick? Loosen it up with a little cream.
Meanwhile, cook the spaghetti in a pot of salted boiling water according to package instructions, about 8 minutes. Once the sauce has reached the desired cheesiness and thickness, add the Cajun spice blend and pepper, to taste, and stir. When the pasta is almost finished cooking, add in the shrimp and cook for about 3 minutes.
When it's ready, drain the pasta and add it to the pan with the sauce and shrimp. Toss to make sure the spaghetti is thoroughly coated. Serve and sprinkle with a little extra cheese.