Ingredients:

  • 12 oz Pasta (Linguine, Fettuccine, or Penne)
  • 1 lb Raw Shrimp (Prawns), peeled and deveined
  • 2 Tbsp Cajun Seasoning
  • 1 Tbsp Olive Oil
  • 3 Tbsp Unsalted Butter
  • 1/2 cup finely diced Yellow Onion (or Shallots)
  • 1/2 cup finely diced Red Bell Pepper
  • 4 cloves minced Garlic
  • 1 tsp All-Purpose Flour (Optional)
  • 1/2 cup low-sodium Chicken Stock (or Vegetable Broth)
  • 1 1/2 cups Heavy Cream (Double Cream)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for garnish
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp chopped Fresh Parsley
  • Pinch Cayenne Pepper (optional, for extra heat)

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp. Pat them thoroughly dry. Toss the shrimp in 1 Tbsp of Cajun seasoning. Chop all vegetables (onion, bell pepper, garlic).
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions, aiming for al dente (slightly firm).
  3. Reserve Pasta Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta and set it aside.
  4. Sear the Shrimp: Heat the olive oil in the large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary). Cook for 1.5–2 minutes per side until pink and just opaque. Transfer immediately to a clean bowl and set aside.
  5. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and red bell pepper. Sauté for 5–7 minutes until softened and translucent.
  6. Add Garlic and Flour: Stir in the minced garlic and remaining 1 Tbsp of Cajun seasoning. Cook for 1 minute until fragrant. Sprinkle in the 1 tsp of flour (if using) and stir for 30 seconds.
  7. Deglaze: Pour in the chicken stock. Scrape up any browned bits (the fonds) from the bottom of the pan. Reduce the stock by half (about 2 minutes).
  8. Simmer the Cream: Reduce the heat to medium-low. Pour in the heavy cream. Bring the mixture to a gentle simmer (do not boil rapidly). Cook for 3–5 minutes, allowing the sauce to thicken slightly.
  9. Add Cheese and Adjust: Remove the pan from the heat. Stir in the Parmesan cheese until fully melted and smooth. Season with salt, pepper, and a pinch of cayenne (if using).
  10. Achieve Consistency: Whisk in the reserved pasta water, 1/4 cup (60 ml) at a time, until the sauce reaches a luxurious, velvety consistency that coats the back of a spoon.
  11. Toss the Pasta: Add the cooked, drained pasta to the sauce and toss vigorously to coat.
  12. Return Shrimp: Gently fold the seared shrimp back into the pasta mixture. Cook for just 1 minute to warm them through.
  13. Finish: Garnish generously with fresh chopped parsley and a final dusting of Parmesan. Serve immediately.