Cook the Pasta:

• Cook the gluten-free spaghetti according to package instructions. Drain and set aside, reserving a little pasta water for later if needed.

Cook the Shrimp:

• In a large skillet, heat 1 tablespoon of the garlic olive oil over medium-high heat.

• Add the shrimp and season them with the oregano, thyme, Cajun seasoning, parsley, smoked paprika, garlic powder, and salt.

• Cook for 2-3 minutes on each side or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce:

• In the same skillet, add the butter and remaining garlic olive oil. Once melted, add the dry shallots and sauté for 1-2 minutes until fragrant.

• Pour in the heavy cream and bring to a simmer. Stir occasionally, letting the cream reduce and thicken for about 5 minutes.

• Add the tomato sauce, Parmesan cheese, and mozzarella cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

Combine the Pasta and Shrimp:

• Add the cooked pasta to the skillet with the sauce and toss to combine, adding reserved pasta water if needed to thin the sauce.

• Add the cooked shrimp back to the skillet and toss everything together until well coated.

Serve:

• Serve immediately, garnished with additional parsley or grated cheese if desired.