# What You’ll Need:
→ Protein
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz fettuccine or linguine
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, sliced
→ Sauce & Seasonings
06 - 1 1/2 tablespoons Cajun seasoning
07 - 1 cup heavy cream
08 - 1/2 cup low-sodium chicken broth
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons olive oil
12 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# Step-by-Step Guide:
01 - Boil pasta in a large pot of salted water following package instructions until al dente. Drain with a colander and reserve 1/2 cup of cooking water.
02 - Pat shrimp dry with paper towels. Toss shrimp with 1 tablespoon Cajun seasoning and a pinch of salt, coating evenly.
03 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and cooked through. Transfer to a plate.
04 - Add remaining olive oil and butter to the skillet. Sauté onion and red bell pepper for 3 to 4 minutes until softened. Stir in garlic and cook for 30 seconds.
05 - Stir in remaining Cajun seasoning. Pour in chicken broth, using a spoon to scrape up any browned bits from the pan.
06 - Add heavy cream and grated Parmesan cheese to the skillet. Simmer for 2 to 3 minutes while stirring until the sauce thickens.
07 - Return cooked pasta and shrimp to the skillet. Toss gently to coat in the sauce. Mix in reserved pasta water as needed for desired consistency.
08 - Adjust seasoning with salt and black pepper. Remove skillet from heat and scatter chopped parsley over the dish.
09 - Transfer pasta to serving plates and accompany with lemon wedges.
