- 1 pound raw shrimp frozen is fine as long as you thaw it first
- 8 ounces penne pasta cooked to package instructions
- 2 tablespoons extra virgin olive oil
- 3 tablespoons cajun seasoning divided
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon all purpose flour
- 1 1/2 cups half and half
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- diced tomates optional
- fresh parsley optional
Cook the pasta according to package instructions. When finished, drain and rinse with cold water. Set aside.
While the pasta is cooking, in a bowl combine the shrimp, 2 tablespoons olive oil, and 2 tablespoons cajun seasoning. Toss to coat.
In a large skillet over medium heat, heat 1 tablespoon extra virgin olive oil, add the shrimp and cook until pink and cooked through, about 7 minutes. Remove the shrimp and set aside.
Give the pan a quick cleaning and return to the stove top. Over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour. Very slowly, whisk in the half and half. You want to just whisk in a small bit at a time, so that you can create a roux. If you whisk in too much at a time you won’t get a nice creamy sauce.
Once you have whisked in all of the half and half, stir in the parmesan cheese, melting it to combine. Then stir in the remaining 1 tablespoon cajun seasoning. Add salt and pepper to taste.
Stir in the pasta and return the shrimp to the pan. Serve with diced tomatoes and fresh parsley!