Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (30ml) Cajun seasoning (store-bought or homemade)
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 lb (450g) pasta (fettuccine, linguine, or penne recommended)
  • Salt for pasta water
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (120ml) diced onion
  • 1/2 cup (120ml) diced bell pepper (red, green, or yellow)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese
  • 1 tbsp (15ml) Cajun seasoning
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 2 tbsp (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Toss the shrimp with olive oil, Cajun seasoning, garlic powder, salt, and pepper. Set aside.
  2. Cook the pasta according to package directions in salted boiling water until al dente. Drain and set aside. Reserve about 1 cup of pasta water.
  3. Melt butter in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Parmesan cheese, Cajun seasoning, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Add the shrimp to the sauce and cook until pink and cooked through, about 3-5 minutes, stirring occasionally. Be careful not to overcook the shrimp.
  6. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Garnish with fresh parsley and serve immediately.