Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined)
- 12 oz Penne or Fettuccine pasta
- 3 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 2 tbsp Cajun seasoning (adjust for heat)
- 1.5 cups Heavy cream
- 1 cup Freshly grated Parmesan cheese
- 1 cup Shredded Mozzarella cheese
- 1/2 tsp Smoked paprika
- Fresh parsley (chopped for garnish)
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your chosen pasta according to the package instructions until it reaches al dente texture. While the pasta cooks, pat the shrimp dry with paper towels and toss them in a bowl with one tablespoon of Cajun seasoning and a pinch of salt. Ensure every shrimp is evenly coated to maximize flavor. Mince your garlic and grate your cheeses so everything is ready to go once the heat is on.
- Melt the butter in a large, oven-safe skillet over medium-high heat. Add the shrimp in a single layer and sear for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and the remaining Cajun seasoning. Bring the mixture to a gentle simmer, then stir in the Parmesan cheese until the sauce thickens. Toss the cooked pasta and shrimp back into the skillet, coating everything thoroughly in the creamy sauce.
- Preheat your oven’s broiler to high. Sprinkle the shredded Mozzarella cheese evenly over the top of the pasta in the skillet. Place the skillet under the broiler for 2-3 minutes, or until the cheese is bubbly and develops golden-brown spots. Carefully remove the hot skillet from the oven using an oven mitt. Garnish with freshly chopped parsley and a sprinkle of smoked paprika. Serve immediately while the cheese is perfectly stretchy and the sauce is hot.
- Cook Time: 20 minutes