Elements:
450 g 1 lb. shrimp, deveined and cleaned
227 g 8 oz. linguine
15 ml 1 tbsp. oil
5 ml 1 tsp Cajun seasoning
240 ml 1 cup half and half
28 g 2 tbsp. butter
2 cloves garlic minced
Just a few sprigs of chopped parsley
1 Roma tomato diced small
28 g ¼ cup Parmigiano-Reggiano
15 ml 1 tbsp. lemon juice, optionally available
Dry the cleaned shrimp with a paper towel and season with a couple of pinches of salt, pepper, and ½ tsp of cajun seasoning.
Prepare dinner the linguine per bundle directions and put aside.
Warmth a big pan over medium warmth and add the oil and butter.
Add the shrimp in a good layer adopted by the minced garlic, turning after 2 minutes, and prepare dinner a further 1-2 minutes or till pink and cooked via.
Add the half and half and Parmigiano-Reggiano to the pan.
Convey to a low boil, whereas whisking consistently for two minutes.
Flip off the warmth and add the cooked linguine, diced tomato, chopped parsley, and the remaining ½ tsp cajun seasoning.
Squeeze on the lemon juice (optionally available).
Stir to mix, and the sauce will proceed to thicken because it cools down.
If the sauce is clumpy, add one other splash of half and half to make it creamy!
Serve instantly and revel in.
Notes:
You should use any pasta form you want on this recipe, however linguine or fettuccine work greatest to maintain the creamy sauce.
Watch out when including lemon juice to the sauce as it could possibly curdle the dairy. When you’re not assured in doing this step, you may skip it or add only a small quantity.
If the sauce is just too thick, you may add extra half and half or some pasta water to skinny it out to your required consistency.
When you choose a spicier dish, you may enhance the quantity of Cajun seasoning or add some pink pepper flakes.
