In large stockpot, boil salted water for pasta. Cook pasta 1 minute shy of package instructions. Drain pasta. (You can cook the Creamy Cajun Sauce while the pasta boils.)
In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Cook for 2 minutes. Add garlic, cook additional 30 seconds until fragrant.
Add the white wine. Let the wine reduce to half – about 3 minutes.
Add cajun seasoning, salt, paprika and tomato paste. Stir.
Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 2 minutes. Add the pasta to the cream sauce and cook additional minute. Toss with freshly chopped parsley and parmesan cheese.