Ingredients:

  • 1 lb Penne or Fettuccine
  • 1 tbsp salt
  • 2 lbs large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tbsp fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  2. Pat shrimp dry with paper towels. Toss shrimp in a bowl with 1 tbsp of Cajun seasoning and cayenne pepper. Heat olive oil in a skillet over medium-high heat and sear shrimp for 1–2 minutes per side until curled into a 'C' shape. Remove shrimp to a plate.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and the remaining Cajun seasoning, stirring for 30 seconds. Pour in the broth and lemon juice, scraping the bottom of the pan to release the fond. Simmer for 3–4 minutes until slightly reduced.
  4. Lower the heat and stir in the Parmesan cheese until melted. Add the cooked pasta and seared shrimp back into the pan. Toss vigorously, adding reserved pasta water one tablespoon at a time until the sauce becomes a velvety glaze.