12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
1 serving of pasta (preferably a linguine)
2 cloves garlic, minced
2 tbs. butter
1/2 c. heavy cream
shredded parmesan cheese
1/8 tsp. basil
salt and pepper to taste
flour (to thicken)
1/4 c. parsley
White wine (not shown)
olive oil (not shown)
Using a medium-high heat, heat a saucepan. Bring to a boil with the butter, a drizzle of olive oil, and a dash of white wine.
Cook for another 2 minutes after adding the garlic.
Toss in the shrimps.
Then, generously season the shrimps with the Cajun seasoning (to your liking)!
When the shrimps are pink on one side, flip them and cook for a further minute before removing them from the pan and discarding the liquid.
Combine the heavy cream, basil, parsley, salt, and pepper in a mixing bowl.
Bring to a boil, then whisk in a couple of tablespoons of flour until the sauce thickens.
Reduce the heat to medium-low and add the shrimp once more.
Toss the shrimp in the sauce to coat them, then serve over spaghetti. FINISH with a sprinkle of parmesan cheese and ENJOY!