Ingredients
Equipment
Method
- Prep all of your ingredients. Add the pasta to boiling water around the same time you start cooking the shrimp.
- Combine the shrimp, Cajun seasoning, and olive oil in a bowl. Toss to combine.
- Add salt to a pot of water and bring to a boil. At the same time, heat a large skillet over medium-high heat.
- Add the penne pasta to the salted boiling water and cook to al dente. Before draining, scoop out at least 1/2 cup of the cooking water and reserve it to thin the sauce if needed. Drain pasta and set aside.
- Add the butter to the skillet and melt. Add the seasoned shrimp in a single layer and cook until golden brown on each side, turning only once. You may need to cook shrimp in batches. Transfer the cooked shrimp to a clean plate and reduce the heat to medium.
- Add the heavy cream to the pan and scrape the bottom with a wooden spoon to release any seasoning. Allow the cream to bubble around the edges. Reduce the heat to low and stir in the parmesan cheese until melted.
- Add the cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved. Taste and add additional salt if desired.
Nutrition
Notes
If using store-bought Cajun seasoning, which often contains more salt, start with a smaller amount and add to taste. You may need to add additional salt to your serving depending on your preferences. To reduce spice, decrease the amount of Cayenne Pepper and/or red pepper flakes. Chicken breast or scallops can be used as protein variations. Grating parmesan cheese from a block using a microplane is recommended for best melting. Pre-grated cheese should be minced finely. Doubling the recipe is easy using the 2x button and is recommended for a family of four with leftovers.