Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 12 oz (340g) penne or fettuccine pasta
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 3 tbsp (42g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) red bell pepper, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (16g) Cajun seasoning
  • 1 ½ cups (355ml) heavy whipping cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Reserve ½ cup (120ml) of the starchy pasta water before draining.
  2. Pat shrimp dry with paper towels and toss with 1 tablespoon of Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear shrimp for 1-2 minutes per side until pink. Remove shrimp to a plate immediately.
  3. Lower heat to medium and melt butter in the same skillet, scraping up the browned bits. Sauté diced onion and red bell pepper for 3-4 minutes until softened. Stir in minced garlic and the remaining Cajun seasoning, cooking for 30 seconds.
  4. Pour in the heavy whipping cream and bring to a gentle simmer.
  5. Stir in the grated Parmesan cheese, fresh lemon juice, and the reserved pasta water, whisking until the sauce is glossy and emulsified.
  6. Add the cooked pasta and seared shrimp back into the pan. Toss to coat thoroughly in the sauce and garnish with chopped fresh parsley.