Bring a large pot of salted water to a boil. Add the linguini and cook according to the package instructions until al dente. Drain the pasta and set it aside.

Remove and discard the tails from the shrimp. Place the shrimp in a medium bowl and sprinkle with garlic powder, smoked paprika, Cajun seasoning, salt, and black pepper. Toss until the shrimp are evenly coated with the seasonings.

Place a large skillet over medium heat and add the butter. Allow it to melt completely, swirling the pan to coat the bottom.

Add the seasoned shrimp to the skillet in a single layer. Squeeze the juice of one lemon over the shrimp and cook for about 2-3 minutes per side, or until they turn pink and opaque. Transfer the cooked shrimp to a plate and set aside.

Using the same skillet, add the minced garlic, chopped parsley, and red peppers. Stir and cook for about 1 minute, until the garlic becomes fragrant. Add the cooked linguini and toss gently to coat it in the buttery garlic sauce.

Return the shrimp to the skillet, then pour in the Italian dressing and sprinkle with Parmesan cheese. Toss everything together until the shrimp and pasta are evenly coated and heated through.

Remove the skillet from the heat and top with additional grated Parmesan and freshly chopped parsley. Serve immediately while warm.