Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook according to package directions until al dente. Drain pasta and set aside (reserve a small amount of the pasta cooking liquid if you wish).

While the pasta cooks, heat a skillet over medium heat and add 1 tablespoon butter and 1 tablespoon olive oil.

Add 1/4 small finely chopped onion to the skillet and sauté about 5 minutes, until softened and lightly browned if desired.

Stir in 1 teaspoon Dijon mustard, 3 tablespoons julienned sun-dried tomatoes, and 3–4 cloves minced garlic. Cook about 1 minute, until fragrant.

Pour in 1 cup heavy cream and add 1 tablespoon Cajun seasoning. Stir and simmer a few minutes until the sauce is smooth and slightly thickened.

Add 3/4 pound thawed, peeled medium shrimp to the skillet. Cook about 4–6 minutes, stirring occasionally, until the shrimp are opaque and cooked through and the sauce has reduced to your liking.

Season the sauce with salt and pepper to taste, then stir in 8 large torn basil leaves.

Add the drained pasta to the skillet and toss to coat evenly with the sauce (add a splash of the reserved pasta cooking liquid if needed to loosen the sauce). Serve immediately with freshly grated Parmesan cheese to taste.