Creamy Cajun Shrimp Pasta

Ingredients

• 250 g egg fettuccine
• 450 g raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Cajun seasoning
• 2 garlic cloves, minced
• 240 ml heavy cream
• 50 g Parmesan, finely grated
• Fresh parsley, chopped, for serving

Method

1. Bring a large saucepan of salted water to the boil.
2. Cook the fettuccine until al dente according to the packet instructions.
3. Reserve a little pasta water, then drain the pasta.
4. Pat the shrimp dry and season with the salt, black pepper and Cajun seasoning.
5. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat.
6. Add the shrimp and cook briefly on each side until pink and opaque.
7. Transfer the shrimp to a plate so it does not overcook.
8. Reduce the heat to medium and add the remaining tablespoon butter.
9. Add the garlic and cook for about 30 seconds, until fragrant.
10. Pour in the heavy cream and bring it to a gentle simmer.
11. Add the Parmesan and stir until melted and smooth.
12. Add a splash of reserved pasta water if the sauce needs loosening.
13. Return the shrimp to the pan.
14. Add the drained fettuccine and toss until evenly coated.
15. Finish with chopped parsley and serve immediately.