# Components:
→ Protein
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, sliced
→ Sauce & Seasonings
06 - 1 ½ tablespoons Cajun seasoning
07 - 1 cup heavy cream
08 - ½ cup low-sodium chicken broth
09 - ½ cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons olive oil
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
02 - Pat the shrimp dry. Toss shrimp with 1 tablespoon Cajun seasoning and a pinch of salt.
03 - In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Sear the shrimp for 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
04 - In the same skillet, add remaining olive oil and butter. Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
05 - Stir in the remaining Cajun seasoning. Pour in chicken broth and scrape up any browned bits.
06 - Add heavy cream and Parmesan cheese. Simmer for 2–3 minutes, stirring, until sauce thickens.
07 - Return shrimp and cooked pasta to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges.
