Ingredients:
- 8 oz pasta (fettuccine or penne)
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with half of the Cajun seasoning. Add shrimp to the skillet and cook for 2–3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
- Sauté vegetables: In the same skillet, add butter, diced onion, and bell pepper. Cook for about 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Make the sauce: Pour in the chicken broth and heavy cream. Stir in the remaining Cajun seasoning and Parmesan cheese. Simmer for 3–4 minutes until the sauce thickens slightly.
- Combine: Add the cooked pasta and shrimp back into the skillet. Toss well to coat everything evenly with the sauce. Adjust seasoning with salt and pepper if needed.
- Serve: Garnish with chopped parsley and extra Parmesan cheese if desired. Serve hot.
Tips:
- You can substitute chicken or sausage for the shrimp.
- Adjust Cajun seasoning depending on how spicy you like it.
- For a lighter version, use half-and-half instead of heavy cream.