Ingredients
- 8 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp cajun seasoning, divided
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup diced tomatoes
- 1 1/2 cups heavy whipping cream
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 Tbsp parsley to garnish (optional)
Preparation
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Season the Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil and 1 tablespoon of Cajun seasoning until evenly coated.
- Sauté the Shrimp: Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes on each side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the diced tomatoes and cook for an additional 2 minutes.
- Add the Cream: Pour the heavy whipping cream into the skillet and stir well to combine with the garlic and tomatoes. Bring the mixture to a simmer, then reduce the heat to low.
- Finish the Sauce: Gradually sprinkle in the grated parmesan cheese, stirring constantly, until the sauce is smooth and creamy. Season with the remaining tablespoon of Cajun seasoning, adjusting to taste.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the creamy sauce, tossing gently to coat the pasta evenly.
- Add the Shrimp: Gently fold the cooked shrimp into the pasta and sauce mixture, being careful not to break the shrimp.
- Garnish and Serve: Transfer the Chicken and Shrimp Pasta to serving plates, garnishing with chopped parsley and additional grated parmesan cheese if desired.