– large shrimp deveined and tail off – pasta cooked to al dente and drained – unsalted butter – olive oil – minced garlic – cajun seasoning – Italian seasoning – dried basil - tap to see more...
– In a large dutch oven or large pan with high walls or, cook pasta to al dente. Drain, In the same pan the pasta was cooked in, heat olive oil and butter over medium heat.
Once the oil and butter starts to sizzle, add the garlic and cook until fragrant. Set stove to medium high. Add the shrimp and seasonings and cook until the shrimp has turned pink.
Set stove to medium. Quickly add the butter, heavy whipping cream, and lemon juice. Add a bit of the lemon zest if you like or save it for garnish. Cook for about 2-3 minutes.
– Add the shredded parmesan cheese. Stir the sauce until smooth and the cheese is melted and heated through. Add the drained pasta. Garnish with lemon zest and more parmesan cheese. Serve immediately.