There are not many thing in this world that feel as good as a giant bowl of pasta. Especially now when we could all use some comforting in the form of food. I used shrimp in this, but you could easily use chicken or sausage or whatever else you like.
WHAT YOU NEED
1 lb shrimp (jumbo or extra large) – peeled and deveined.
12 ounces penne pasta (or really whatever is your favorite).
2 tbsp. olive oil
1 tbsp. minced garlic
2 tbsp. Cajun season
1/3 cup white wine (I used pinot grigio, but you can use sauvignon blanc, or just leave it out altogether).
1/4 cup unsalted butter
1 1/2 cups heavy cream
1 1/2 cups finely grated Parmesan
2 finely diced medium tomatoes
WHAT YOU DO
Boil your pasta according to package instructions, making sure to add salt to the water.
In a large saute pan, heat the oil over medium heat, then add 1 tbsp. of the Cajun seasoning. Spoon them together in the pan to combine – cook the shrimp in the oil until fully cooked (about 2 mins on each side – they’ll be pink!). Move them into a bowl and cover with foil to keep them warm.
Don’t wipe the pan!! Add the wine and simmer for 1-2 minutes. Add the butter and garlic. Cook for another 1-2 minutes. Butter will be completely melted.
Stir in the heavy cream, and the last of the Cajun seasoning. Simmer for about 5 minutes. Reduce heat and add the cheese, whisking quickly to combine. Stir in the tomatoes, pasta and cooked shrimp.
Sprinkle with a little extra Parmesan and enjoy!
(this made so much pasta, that we had leftovers for a couple of days, and believe it or not, the shrimp was still delicious!)