Cajun Shrimp and Pasta
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Add salt to a large pot of water and bring to a boil. Add pasta and cook to al-dente doneness. (you will be making the shrimp and sauce while the pasta boils) Before draining, scoop out 1/2 cup of the cooking water, then drain pasta and set aside.
While the pasta is cooking, you’ll need to cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.
Heat large skillet over medium heat. Add butter, and once it is melted you can add the shrimp. Cook, constantly stirring until shrimp are pink and their tails have turned in. This takes just a few minutes Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.
Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese and reserved pasta water. Stir in shrimp and serve over the cooked pasta.