Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
- Pat the shrimp dry and toss with about 1 tablespoon of Cajun seasoning until evenly coated.
- Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, and swirl to coat the pan. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they turn pink, opaque, and slightly caramelized. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn it.
- Stir in the remaining Cajun seasoning (if any) and cook for another 30 seconds to toast the spices, releasing their smoky aroma.
- Pour in the heavy cream, stirring constantly with a whisk until the mixture begins to bubble gently. Add the lemon juice and stir to brighten the sauce.
- Toss the cooked pasta into the skillet, stirring to coat it evenly in the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
- Gently fold in the cooked shrimp, allowing them to reheat and absorb the flavors, about 1-2 minutes.
- Remove from heat, garnish with chopped parsley or green onions, and serve immediately with lemon wedges for an extra burst of brightness.
Notes
Adjust the Cajun seasoning to control the spice level. For a lighter version, substitute half of the heavy cream with milk or coconut milk. Serve immediately for the best texture and flavor.