Ingredients
Equipment
Method
- Prior to cooking, prep all of your ingredients. You will want to add the pasta to the water around the same time you start cooking the shrimp.
- Combine the shrimp with the Cajun seasoning and olive oil in a bowl. Toss to combine.
- Add kosher 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 doneness. Before draining, scoop out at least 1/2 cup of the cooking water. This will be reserved to thin the sauce, if needed. Drain pasta and set aside.
- As soon as you add the pasta to the water, 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 have to cook shrimp in two batches to allow enough room. Once they are done cooking, 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 flat wooden spoon to release any seasoning that stuck to the skillet. Allow the cream to bubble around the edges. Reduce the heat to low and stir in the parmesan cheese to melt.
- 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
Salt level: If you use a store-bought Cajun seasoning blend, which likely contains more salt than homemade versions, start with a small amount and add more to your liking. You may need to add additional salt to your serving depending on your tastes. Cajun Seasoning: Decrease spice by lowering the amount of Cayenne Pepper and/or red pepper flakes. Protein variations: Chicken breast or scallops can be used instead of shrimp. Parmesan cheese: Grate cheese from a block using a microplane for best melting. If using pre-grated, mince it as fine as you can.