Ingredients
- 1 lb large shrimp, peeled and deveined
- salt
- 1 lb noodles
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
- 2 tablespoons Cajun seasoning
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup heavy cream
- ½ cup Parmesan cheese plus more for serving
- ¼ cup dry white wine
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta according to package directions, and save one cup of the cooking water. Drain and return pasta to the pot. Add just a drizzle of olive oil to prevent it from sticking.
- Season shrimp with salt, pepper, and cajun seasoning.
- In a large saucepan, heat the olive oil, and once hot, cook shrimp until just pink, about 2 minutes. Remove from the pan and transfer to a plate.
- Using the same saucepan, melt the butter and whisk in the flour. Cook it until it is slightly golden.
- Whisk in the white wine and the heavy cream. Keep whisking to prevent lumps for forming, and cook for about a minute.
- Whisk in the reserved pasta water and Parmesan cheese. Season with salt and pepper
- At this time, mix in the linguine.
- Return the cooked shrimp to the pan and add the chopped parsley. Mix everything together and check for additional seasonings needed: salt, pepper or Cajun seasoning (added some extra on top before serving)
