Ingredients
Method
Preparation
- Boil the pasta in a large pot of salted water until al dente. Scoop out about 1 cup of pasta water before draining.
- Pat the shrimp dry with paper towels and toss them with the Cajun seasoning.
Cooking
- Melt the butter with the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until just pink, then transfer to a plate.
- Reduce the heat to medium and add the garlic to the same skillet. Sauté for about 20 seconds until fragrant, then pour in the heavy cream and bring it to a gentle simmer.
- Whisk in the Parmesan cheese until the sauce is smooth. Taste and add a little more Cajun seasoning if you want extra heat.
- Add the drained pasta to the skillet and toss to coat. Splash in the reserved pasta water as needed to loosen the sauce.
- Return the shrimp to the skillet for the final minute to warm through, then remove from the heat and stir in the lemon juice.
Nutrition
Notes
For a lighter sauce, substitute half-and-half for the heavy cream, though it will be less thick.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives a creamier finish.
Start with a slightly smaller amount of Cajun seasoning if you are sensitive to spice, then add more to taste.
Save a full cup of pasta water before draining even if you think you will not need it; the sauce can tighten quickly.
Use a wide skillet so the shrimp sear instead of steam; overcrowding will make them rubbery.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk or pasta water.
For the best texture, make the sauce fresh and add the shrimp only at the end so they stay juicy.