• Heat oven to 350℉. Put a large pot of water to boil.

Make the Cajun vodka sauce

• In a medium saucepan, heat the olive oil over high heat.
• Add the garlic and cook quickly until fragrant and golden.
• Add the vodka and simmer until reduced to ~1/3 cup (about 8 minutes).
• Add the marinara sauce, Cajun seasoning, hot sauce, and cream. Remove from the heat and set aside.

Cook the shrimp

• Heat a skillet over high heat.
• Toss the shrimp (chopped if large; halved if medium-sized) in the olive oil and seasoning.
• Add the shrimp to the skillet and sauté briefly until shrimp pieces are barely opaque (the shrimp will finish cooking in the oven). Remove from the heat and transfer to a mixing bowl.

Make the seafood filling

• Use a paper towel to wipe out the skillet used for the shrimp and heat 2 teaspoons olive oil over high heat.
• Add the onion and sauté until golden. Transfer to the bowl with the shrimp.
• To the bowl with the onion and shrimp, add the remaining ingredients for the filling and combine.

Assemble the shells and bake

• Add the pasta shells to the boiling water and cook to al dente according to package directions. Drain and rinse immediately with cool water.
• Spread 1/2 cup of the Cajun vodka sauce in a 13 x 9 bake dish.
• Spoon filling into pasta shells. Place filled shells in the bake dish.
• Cover the stuffed shells with remaining sauce. Top with remaining cheeses.
• Bake at 350℉ for 30 minutes or until golden on top and bubbly throughout. Garnish (if desired) and serve.