In a bowl, toss shrimp with Magic Seafood Seasoning and 1½ tablespoons Creole Trinity & Herb until evenly coated.

Heat a large skillet over medium-high heat. Add butter, then shrimp. Sear 1–2 minutes per side until just cooked through. Remove shrimp and set aside.

In the same skillet, add onion, bell pepper, celery, garlic, and lemon zest. Pour in white wine to deglaze the pan, scraping up all the flavorful bits. Sauté until vegetables soften, about 3–4 minutes.

Stir in remaining 1 tablespoon Creole Trinity & Herb and Cajun seasoning. Let it cook into the vegetables for about 30 seconds.

Add dry pasta to the skillet and toss to coat in the veggie mixture. Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until pasta is tender and most of the liquid has reduced (about 10–12 minutes).

Stir in Parmesan cheese, lemon juice, black pepper, and salt to taste. Adjust seasoning if needed.

Add shrimp back to the skillet and gently toss until warmed through.

Garnish with fresh parsley if desired and serve immediately.