Begin by boiling a large pot of water with a pinch of salt. Once boiling, add the angel hair pasta and cook for 4 minutes, or until it is al dente. Drain the pasta and set it aside.

In a large, heavy skillet, melt the butter over medium heat. Add the shrimp to the skillet and sauté for one minute on each side. Incorporate the minced garlic and continue cooking for another minute. Using a slotted spoon, remove the shrimp from the skillet and set them aside.

In the same skillet, sprinkle in the flour and Cajun seasoning. Stir continuously for 5 minutes to cook the flour mixture. Gradually whisk in the milk, stirring continuously, until the sauce thickens.

Remove the skillet from the heat. Season the sauce with salt and stir in the lemon juice for a hint of citrus. Return the shrimp to the skillet, mixing them into the sauce thoroughly.

To serve, spoon the creamy Cajun shrimp over the cooked angel hair pasta, ensuring each plate is generously coated with the spicy, creamy sauce. Enjoy the bold flavors and tender shrimp in this delightful dish.