Boil the pasta: Cook in well-salted water until just al dente. Drain and rinse under cold water to cool quickly and stop cooking. Shake off excess water and transfer to a large bowl.

Season the shrimp: Pat dry. Toss with 1 tablespoon olive oil, 1–1.5 tablespoons Cajun seasoning, and a pinch of salt. Aim for even coating.

Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove to a plate to cool. Do not overcook.

Chop the veggies: While shrimp cools, dice bell peppers and celery; mince red onion; halve tomatoes; chop parsley. If using frozen corn, thaw; if fresh, quickly sauté with a pinch of salt for extra sweetness.

Mix the dressing: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon, honey, vinegar, lemon zest, juice of half the lemon, grated garlic, smoked paprika, 1/2–1 tablespoon Cajun seasoning, a pinch of salt, and black pepper. Taste and adjust acidity or heat.

Combine the salad: Add cooled pasta, peppers, celery, onion, tomatoes, corn, and parsley to the large bowl. Pour in most of the dressing and toss gently until everything is coated.

Add the shrimp: Cut larger shrimp in half if needed. Fold into the salad. Add more dressing as desired—coated but not soupy is the goal.

Chill: Cover and refrigerate at least 30–60 minutes. The pasta absorbs flavor as it rests. Before serving, toss again and squeeze in more lemon if it needs brightness. Adjust salt, pepper, and Cajun seasoning to taste.

Finish and serve: Garnish with extra parsley and a light dusting of Cajun seasoning. Serve cold or cool room temp.