Dinner: Cajun Shrimp Pasta

Recipe by Lindsay Funston That creamy Parmesan sauce though...

Ingredients

1 lb. linguine
1 tbsp. exra-virgin olive oil
1 lb. peeled and deveined large shrimp
kosher salt
Freshly ground black pepper
2 tbsp. Cajun seasoning
2 tbsp. butter
2 tbsp. all-purpose flour
3/4 c. heavy cream
1/2 c. grated Parmesan, plus more for garnish
1/4 c. chopped fresh parsley

Instructions

In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper and cajun seasoning. Cook until pink, 2 minute per side. Transfer to a plate.
Wipe out skillet and add butter. Once melted, stir in flour and whisk until golden, 1 minute. Add heavy cream and whisk until creamy, then add Parmesan and 1/2 cup pasta water. Whisk until creamy. Season with salt and pepper.
Return pasta to skillet and toss until creamy, then add shrimp and parsley and toss until combined.
Garnish with Parmesan and serve.

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