Cook the protein rigatoni in a large pot of well-salted water until just al dente. Reserve ½ cup of the pasta water, then drain and set aside.

Heat a large skillet over medium-high heat and add the olive oil. Season the shrimp generously with Cajun seasoning and AP seasoning. Sear for 1–2 minutes per side, just until cooked through. Remove shrimp from the skillet and set aside.

In the same skillet over medium heat, add the sliced onion and red bell pepper. Cook for 4–5 minutes until softened and lightly caramelized. Add the spinach and cook just until wilted.

Add the cottage cheese, milk, Parmesan, garlic, butter or olive oil, Cajun seasoning, AP seasoning, and chicken bouillon to a blender. Blend until completely smooth.

Add the cooked pasta to the skillet with the vegetables. Pour in the Alfredo sauce along with a splash of reserved pasta water and toss until evenly coated. Fold the shrimp back in, adjust seasoning as needed, and serve immediately.