Dice bell pepper and chop green onion, and combine in small prep bowl. Be sure to avoid the seeds and pith in the pepper unless you want a spicy sauce! Set aside.

Combine the dried basil, lemon pepper, salt, and garlic powder in a small prep bowl. Set aside.

Toss the Cajun seasoning with the shrimp. You can do this in a Ziploc bag, or you can just combine the ingredients in a shallow bowl using your hands. Set aside.

Whisk together the cornstarch and water in a small prep bowl to create a slurry. Set aside.

Melt the butter in a large saucepan over medium-high heat.

Add the pepper and onions, stirring to coat. Saute 4-5 minutes until the veggies are moderately softened.

Add the seasoned shrimp, stirring to coat. Note: most people cook shrimp until they are pink and opaque, about 3-4 minutes, but I actually like my shrimp a little more done. I usually cook mine about 5-6 minutes, not counting the additional time they will spend cooking in the sauce.

Once shrimp are mostly cooked, add the basil/lemon pepper/salt/garlic powder spice mix to the pan, stirring to coat.

Slowly add the cream, stirring the pan as you stream the liquid in so it doesn’t curdle when it hits the hot pan. Once all the cream is added, deglaze the pan to loosen up all the yummy seasoned bits on the bottom.

Heat the sauce through but do not boil, stirring occasionally.

At this point, the sauce is pretty thin. If this is how you like your cream sauces, you can turn off the stove and plate it up! However, if you enjoy a thicker sauce, give the cornstarch and water slurry a little whisk to loosen it up, and then stream it into the pan, stirring as you go. Let the sauce bubble a bit so the slurry has time to thicken. Once the sauce is thickened, you’re ready to serve.

Spoon shrimp and sauce over desired side and top with grated Parmesan cheese.