Cajun Shrimp Pasta

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Quick and easy pasta alfredo using fresh parmesan and homemade alfredo!

Ingredients
1 lb of penne pasta
2 cups of Heavy Whipping Cream (room temperature)
2 lbs of large shrimp, peeled and deveined
2 tbs of olive oil
2 tbs of butter
1 8oz block of parmesan cheese (2 cups), freshly grated-You can use 1-2 cups of cheese depending on your preference
Smoked Paprika, to taste
Garlic Powder, to taste
Onion Powder, to taste
Zatarain’s Blackened Seasoning, to taste
Badia’s Complete Seasoning, to taste
Oregano Leaves, to taste
Thyme Leaves, to taste
Cayenne Pepper, to taste
Parsley, to garnish
2-3 Green Onions, diced finely, to garnish
Directions

1.  Cook pasta according to package directions but “al dente”.  Drain pasta and set aside.
2. Add shrimp to large bowl and add the olive oil.  Season with dry seasonings.
3. Heat a large pot over medium high heat and melt the butter. Add the shrimp in a single layer and cook each side until seared and pink (about 1-2 minutes). Remove the shrimp and set them aside.
4. Reduce the heat to medium-low. Add the heavy whipping cream to the pot and stir.  Be sure to loosen up any food stuck to the bottom.
5. When the cream starts to bubble, reduce the heat to low and stir in about a cup of the parmesan cheese and allow it to melt.
6. Add the shrimp back into the sauce and stir.
7. Stir in the pasta and coat it well with sauce.
8. Season to taste with the dry seasonings.
9. Add more cheese, if desired.  Allow the cheese to melt.
10. Garnish with green onions and parsely.

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