Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions, around 10 minutes, until al dente. Reserve a cup of pasta water before draining.

In a bowl, toss the shrimp with olive oil, Old Bay or Cajun seasoning, garlic powder, and Italian seasoning.

In a skillet, melt 2 tablespoons of butter over medium-high heat. Sear the shrimp for about 1 minute on each side until pink and slightly charred. Remove and set aside.

Lower the heat and add another tablespoon of butter to the skillet. Sauté minced garlic for about 30 seconds, then add heavy cream, stirring to combine, followed by Parmesan cheese. Cook until thickened, about 2-3 minutes.

Mix in the drained linguine, tossing to coat in the sauce. Adjust consistency with reserved pasta water as needed.

Add the seared shrimp back into the skillet, tossing gently over low heat for about 1 minute to warm.

Remove from heat and garnish with parsley and lemon zest. Serve immediately.