Marinate the peeled Argentinian shrimp with lemon juice, Cajun seasoning, garlic powder, red paprika powder, smoked paprika powder, and dried oregano for 15-20 minutes.

In a skillet over medium-high heat, add olive oil and when hot, cook the marinated shrimp for 2-3 minutes on each side until pink.

Remove from heat and set aside.

In the same skillet, add unsalted butter and add the diced jalapeño, red bell pepper, and yellow onion. Sauté for 5-7 minutes until softened.

Add tomato sauce and heavy cream to the skillet with vegetables, simmer gently while stirring, and season with salt and pepper to taste.

In a separate pot, bring salted water to a boil and cook rigatoni according to package instructions until al dente. Drain, reserving a small amount of the pasta water.

Add the cooked shrimp back into the skillet and toss with the drained pasta until coated in sauce, adding reserved pasta water if necessary.

Serve on plates or in bowls, garnished with fresh parsley and Parmesan if desired.