Creamy Cajun Shrimp Pasta (Printable Version)

Tender shrimp with Cajun spice blend in a luscious Parmesan cream sauce over pasta.

# Ingredients:

→ Seafood

01 - 450 grams large shrimp, peeled and deveined

→ Pasta

02 - 225 grams rotini pasta

→ Seasonings

03 - 2 tablespoons Cajun seasoning
04 - Salt, to taste
05 - Black pepper, to taste

→ Sauce

06 - 240 milliliters heavy cream
07 - 120 grams grated Parmesan cheese, freshly grated

→ Fats and Oils

08 - 30 grams unsalted butter
09 - 15 milliliters olive oil

→ Aromatics

10 - 3 cloves garlic, minced

# Steps:

01 - Pat the shrimp dry with paper towels, then season generously with Cajun seasoning, salt, and pepper to enhance flavor and ensure a good sear.
02 - Heat butter and olive oil in a wide skillet over medium-high heat. Arrange shrimp in a single layer, cooking undisturbed for 1-2 minutes per side until golden crust forms and centers are opaque. Remove shrimp and set aside on a plate.
03 - If skillet is dry, add a small amount of butter. Add minced garlic and sauté gently for about 30 seconds until fragrant, avoiding browning to prevent bitterness.
04 - Reduce heat to medium-low and slowly pour in heavy cream, scraping up browned bits from the pan for depth of flavor. Simmer gently for 3-4 minutes until sauce thickens slightly.
05 - Add grated Parmesan cheese gradually, stirring continuously until fully melted and the sauce is smooth and creamy, coating the back of a spoon.
06 - Bring salted water to a boil in a separate pot. Cook rotini until just al dente, then drain, reserving a splash of pasta water to adjust sauce consistency if necessary.
07 - Add cooked pasta to the sauce, stirring to coat evenly. Gently fold in the seared shrimp, taking care not to break their texture. Serve immediately with extra Parmesan and optional fresh parsley garnish.

# Notes:

01 - Patting shrimp dry before seasoning is essential for achieving a golden sear.
02 - Reserve pasta water to loosen sauce if needed.
03 - Use freshly grated Parmesan for optimal melting and flavor.
04 - Leftovers keep well refrigerated up to three days; reheat gently to preserve texture.

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