Ingredients

• 12-14 ounces med-large shrimp, shelled/deveined
• Cajun seasoning
• 1 Tablespoon olive oil
• 1 stick butter (1/2 cup)
• 1 ¼ cups half & half (for richer sauce, heavy whipping cream can be used)
• Approximately 1 ¼ cups grated Parmesan cheese
• Garlic powder , salt & black pepper, to taste
• 1/2 pound (8 ounces) penne pasta (other types pasta can be substituted), cooked per package instructions.
• Optional: 2 stalks chopped green onions, chopped parsley and/or additional grated Parmesan cheese for garnish.

Directions

1. Prepare penne pasta according to package instructions. While pasta is cooking, prepare the shrimp and sauce.

To cook shrimp:

2. Heat olive oil on medium-high heat in large skillet.
3. Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.

To make Alfredo Sauce:

4. Melt butter in medium skillet. Once melted, pour in half & half (or cream). Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese for thicker sauce and additional flavor. Season to taste, with garlic powder, salt and pepper. Add cooked shrimp and stir to combine.
5. When pasta is done, drain. Add drained penne to skillet with hot cream sauce and shrimp, and mix well to fully coat pasta with sauce. Garnish with chopped green onions, parsley and additional Parmesan cheese, if desired.