“`html

1. Start by rinsing the shrimp under cold water. Pat them dry with paper towels to remove excess moisture.
2. In a medium bowl, combine the shrimp with the Cajun seasoning. Toss them well to ensure that each shrimp is evenly coated. Let them marinate for about 15-20 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes on the other side. Remove the shrimp from the skillet and set aside.
5. In the same skillet, pour in the chicken broth (or white wine) and lemon juice. Scrape up any browned bits from the bottom of the pan.
6. Bring the mixture to a simmer and let it cook for about 2-3 minutes to reduce slightly.
7. Stir in the heavy cream and lemon zest. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
8. Add the halved cherry tomatoes to the sauce and cook for an additional 2 minutes until they soften slightly.
9. Return the cooked shrimp to the skillet, tossing them gently in the sauce to coat. Let everything cook together for another minute to heat through.
10. Season the dish with salt and pepper to taste.
11. Stir in the chopped green onions for a fresh crunch and vibrant color.
12. To serve, place a generous scoop of cooked rice or pasta on each plate.
13. Top the rice or pasta with the Cajun shrimp and sauce, spooning some of the cherry tomatoes over the top.
14. Garnish with freshly chopped parsley for added freshness.
15. Serve immediately while it’s hot, and enjoy the burst of flavors.

“`