Creamy Cajun Shrimp Pasta

Sear the shrimp, pull them out, build the sauce in the same pan. They go back in at the end so they only cook once.

Ingredients

• 1 lb wild caught Gulf of America shrimp (16–20 count per pound, raw & deveined)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (linguine or fettuccine)
• Salt and pepper to taste
• Chopped green onions, for garnish

Preparation

1. Cook the pasta. Follow the package, drain and set aside.
2. Dry the shrimp. Pat them dry with paper towels.
3. Heat the pan. Olive oil and butter in a large skillet over medium-high.
4. Garlic. Add and cook for 30 seconds.
5. Spices. Add smoked paprika, Cajun seasoning, garlic powder and onion powder. Cook 1 minute.
6. Shrimp. Cook 2–3 minutes per side, until pink and opaque. Remove and set aside.
7. Cream. Reduce heat to medium, add cream and bring to a gentle simmer.
8. Parmesan. Stir in and cook until the sauce thickens, about 2–3 minutes.
9. Combine. Add pasta and toss to coat. Return the shrimp, toss again, season.
10. Garnish with green onions and serve.

Serving

Serves 2–3.

Pro tips

• Shrimp come out before the cream goes in. Leave them in and they overcook while the sauce reduces.
• Grate the Parmesan yourself. Pre-grated is coated in starch and the sauce goes grainy.
• Don't boil the cream. Gentle simmer, or it splits.