Cajun Shrimp Pasta
Ingredients
1 tablespoon kosher salt
8 ounces penne pasta
To cook shrimp and sauce:
1 pound raw shrimp deveined, cleaned, tail removed, patted dry with paper towels
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1 cup heavy cream
1/2 cup Parmesan cheese finely grated from a block.
Directions
Combine the shrimp with the Cajun seasoning and the olive oil in bowl. Toss to combine.
Add salt to pot of water and bring to a boil. At the same time, heat a large skillet over medium high heat.
Add the 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 shaped 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 depending on your tastes.
