Pat shrimp dry if needed; season to taste with blackening seasoning. Toss with olive oil and sauté until just cooked through. Remove to a bowl and reserve.

Melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until onion is translucent, about 6 minutes. Add garlic and blackening seasoning and cook, stirring, until garlic is fragrant, 1-2 minutes. Do not brown. Add vermouth and cook, stirring, until mainly evaporated. Slowly whisk in cream; bring to a low simmer (bubbles around the edges). Adjust heat to maintain simmer and cook, stirring, 2-3 minutes.

Whisk egg yolks in a small bowl. While whisking, slowly drizzle in ~1 cup warm cream mixture to temper egg yolks, then whisk into cream mixture. Whisk in Parmesan and a pinch of nutmeg.

Add blackened shrimp and heat through; taste and adjust seasoning. Add cooked pasta and combine; transfer to serving platter and garnish with minced parsley. Serve hot.

Makes about 10 servings.

Note: We used the Zatarain’s brand blackened seasoning, labeled “Bg & Zesty”.