Prep time: 15-20 minutes

Cook time: 15-20 minutes

Materials:

• 1 lb. linguine (reserve 1/2 – 2/3 cup cooked pasta water)
• 1 lb. shrimp
• 1 onion chopped
• 4 garlic cloves diced
• 1 bell pepper sliced
• 1 tbsp. Cajun seasoning
• Salt and pepper to taste
• 3-4 tbsp. olive oil (divided)
• 3/4 cup veggie stock
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley to taste

Process:

1. Cook pasta in salted water unit al dente. Drain and reserve 1/2-2/3 cups of cooked pasta water.
2. In a small mixing bowl combine the shrimp, 2 tbsp. olive oil, Cajun seasoning, salt and pepper. Mix well.
3. In a skillet with high sides add in the remaining 2 tbsp. of oil. Keeping the heat on medium/ high add in the shrimp and cook 2-3 minutes per side (times will vary depending on size of shrimp).
4. Remove cooked shrimp and place in a clean bowl.
5. Into the same pan add in the chopped onion. If you need to add a little olive oil to the pan feel free to do so. Cook for 3-4 minutes stirring often.
6. Add in the garlic and cook for about 60 seconds, or until fragrant.
7. Add in the peppers and cook for an addition 2-3 minutes.
8. Add in the veggie stock and let simmer for a few minutes.
9. Add in the heavy cream and stir to combine.
10. Bring mixture up to a simmer and add the shrimp back in.
11. Add in the Parmesan cheese and mix well.
12. Add the cooked pasta into the pan and mix well to ensure it is evenly coated. If sauce seems dry add in some of the pasta water. Start with 1/2 cup and add more if you need to.
13. Remove from heat and top with fresh parsley (optional).
14. Plate and ENJOY!