Ingredients

The following ingredients have 6 Servings
  • 2 tbsp salted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb shrimp (peeled and deveined)
  • 2 1/2 tsp cajun seasoning (divided)
  • 1 1/2 tbsp minced garlic
  • 1/4 cup seafood stock (or chicken or vegetable stock if you can't find it)
  • 1/3 cup heavy whipping cream
  • 2 tbsp lemon juice
  • 1/4 cup freshly shredded Parmesan cheese (plus more for garnish)
  • 1/3 cup fresh finely chopped parsley (plus more for garnish)
  • 1 tsp fresh finely chopped basil
  • 1/2 tsp onion powder
  • black pepper (to taste)
  • 1/4 lb angel hair pasta, cooked (up to 1/2 lb )

Instruction

  • Add butter and olive oil to cast iron skillet over medium high heat.
  • While butter and oil heat, toss shrimp with 2 tsp of cajun seasoning making sure it is completely coated.
  • Add seasoned shrimp to cast iron skillet and cook for about 2 minutes on each side then remove shrimp from the pan and set aside.
  • Next add garlic and cook for just 2 minutes.
  • Then add seafood stock, heavy cream, lemon juice, parmesan cheese, parsley, basil, onion powder, remaining ½ teaspoon of cajun seasoning and black pepper to taste.
  • Bring to a boil and allow sauce to thicken for just a few minutes.
  • Once thickened, lower heat to medium low and then toss in small amounts of linguine tossing as you go along. Don’t add too much pasta since you want there to be a fair amount of sauce and the pasta not to be dry then toss in the shrimp. (I only use about a ¼ of the package but use as much as you prefer).
  • To serve, add pasta to plates then sprinkle with additional parmesan, cajun seasoning and parsley for garnish and serve.