Ingredients

The following ingredients have 4 Servings
  • 1 pound jumbo shrimp (peeled/deveined/tails off)
  • 2- 14 ounce cans Palmini Linguine (hearts of palm)
  • 3 teaspoons Cajun Seasoning Mix (divided)
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley
  • 1/4 teaspoon salt

Instruction

  • Heat a large skillet over medium. Add in the oil and half the butter. Sprinkle 1 teaspoon of the cajun seasoning over the shrimp and cook for 3 minutes. Then flip the shrimp over and sprinkle with another teaspoon cajun seasoning. Cook 2-3 more minutes, or until the shrimp have turned pink, then set aside.
  • Add in the rest of the butter to the skillet and once melted, sauté the garlic for about 20 seconds. Careful not to burn it! Stir in the remaining butter, cajun seasoning, salt, heavy cream, parmesan cheese and parsley. Cook for another 3-5 minutes or until the sauce has thickened. Add the Palmini and the shrimp back in and cook for another minute or until everything is heated through.
  • Serve with grated parmesan cheese and some fresh parsley over the top. Optional: If you like a little extra heat and flavor, you can also serve with a sprinkling of the cajun seasoning on top.