Ingredients
1 lb large shrimp, peeled and deveined
salt
1 lb linguine
1 tablespoon extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons Cajun seasoning
2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup heavy cream
½ cup Parmesan cheese plus more for serving
¼ cup dry white wine
¼ cup chopped fresh parsley
Instructions
Cook the linguine according to package directions, and save one cup of the cooking water. Drain and return pasta to the pot. Add just a drizzle of olive oil to prevent it from sticking.
Season shrimp with salt, pepper, and cajun seasoning
In a large saucepan, heat the olive oil, and once hot, cook shrimp until just pink, about 2 minutes. Remove from the pan and transfer to a plate.
Using the same saucepan, melt the butter and whisk in the flour. Cook it until it is slightly golden.
Whisk in the white wine and the heavy cream. Keep whisking to prevent lumps for forming, and cook for about a minute.
Whisk in the reserved pasta water and Parmesan cheese. Season with salt and pepper
At this time, mix in the linguine
Return the cooked shrimp to the pan and add the chopped parsley. Mix everything together and check the seasoning for salt.
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