1 lb linguine
1 Tbsp extra-virgin olive oil
1 lb peeled, deveined, large shrimp
freshly ground black pepper
2 Tbsp Cajun seasoning
2 Tbsp butter
2 Tbsp all-purpose flour
3/4 C heavy cream
1/2 C grated Parmesan, plus more for garnish
1/4 C fresh parsley, chopped
Cook pasta until al dente. Drain, reserving 1/2 C pasta water. Return to pot.
In a large skillet, over medium heat, heat olive oil.
Add shrimp. Season with salt, pepper, and Cajun seasoning.
Cook through. Transfer to a plate.
Wipe skillet and add butter.
Once melted, stir in flour. Whisk until golden.
Add heavy cream. Whisk until creamy.
Add Parmesan and pasta water. Whisk until creamy.
Season with salt and pepper.
Return pasta to skillet. Mix until creamy. Add shrimp and parsley. Mix until combined.