Ingredients
Equipment
Method
- Prep all your ingredients before you start cooking. Aim to start cooking the pasta around the same time you begin cooking the shrimp.
- In a bowl, combine the raw shrimp with the Cajun seasoning and olive oil. Toss to coat the shrimp evenly.
- Add the kosher salt to a pot of water and bring it to a boil. Simultaneously, heat a large skillet over medium-high heat.
- Add the penne pasta to the boiling salted water and cook until al dente. Before draining, reserve at least 1/2 cup of the pasta cooking water to thin the sauce if needed. Drain the pasta and set it aside.
- As soon as you add the pasta to the water, melt the butter in the skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook until golden brown on each side, turning only once. You may need to cook the shrimp in batches. Transfer the cooked shrimp to a clean plate. Reduce the skillet heat to medium.
- Pour the heavy cream into the skillet. Use a flat wooden spoon to scrape the bottom of the skillet, releasing any stuck seasoning. Let the cream bubble around the edges. Reduce the heat to low and stir in the grated parmesan cheese until it melts.
- Add the cooked pasta and shrimp to the skillet. Stir to coat everything in the sauce. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Taste and add more salt if needed.
Nutrition
Notes
For the best flavor, consider making your own Cajun seasoning blend to control the salt level. If using store-bought seasoning, start with a smaller amount and taste as you go. You can adjust the spice level by reducing the cayenne pepper or red pepper flakes. Chicken breast or scallops can be used as protein variations. Grating the parmesan cheese from a block using a microplane ensures it melts smoothly into the sauce. You can double this recipe to serve more people.