Ingredients
Method
Cooking
- In a large pot of generously salted water, cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium-high heat, add olive oil and butter. Season the shrimp with Cajun seasoning and sear for 1-2 minutes per side until pink. Remove and set aside.
- Lower the heat to medium and add more oil if needed. Cook the onion and bell pepper with a pinch of salt until soft, about 4 minutes. Stir in garlic and toast for 30 seconds until fragrant.
- Incorporate the tomato paste and additional Cajun seasoning. Cook for another minute, then pour in the heavy cream, bringing it to a gentle simmer. Adjust thickness with reserved pasta water as necessary.
- Add the drained pasta to the sauce and toss to combine. Allow it to simmer for 1 minute, then fold in the shrimp and any juices. Finish with lemon juice and fresh parsley.
Notes
Don’t overcrowd the pan for proper shrimp searing. Bring shrimp to room temperature for even cooking. Double the sauce ingredients for a richer experience.