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Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta cooking water. Set aside.
Prepare the Shrimp:
In a bowl, toss the shrimp with the Cajun seasoning until evenly coated.
Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Add the Parmesan:
Stir in the grated Parmesan cheese and continue to simmer, stirring constantly, until the sauce thickens slightly and is smooth. Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked and drained pasta to the skillet with the Alfredo sauce. Toss to coat the pasta thoroughly. If the sauce is too thick, add a little of the reserved pasta cooking water until the desired consistency is reached.
Return the Shrimp to the Skillet:
Add the cooked Cajun shrimp back into the skillet and toss gently to combine.
Serve:
Serve the dish immediately, garnished with chopped fresh parsley if desired.
Serving and Storage Tips:
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