12 raw shrimp (as many as you like; I prefer a lot of shrimp in my pasta)
1 pound of pasta (preferably linguine)
2 garlic cloves, minced
2 tbsp. melted butter
a half-cup of thick cream
parmesan cheese, shredded
basil, 1/8 tsp
season with salt and pepper to taste
sifted flour (to thicken)
seasoning with cajun spices
a quarter cup of parsley
a glass of white wine (not shown)
extra virgin olive oil (not shown)
Using medium-high heat, heat a saucepan. Bring to a boil with butter, a sprinkle of olive oil, and a splash of white wine.
Cook for another 2 minutes after adding the garlic.
Toss in the shrimps.
Then, generously season the shrimps with the Cajun spice (to your preference)!
When the shrimps are pink on one side, turn them and cook for a further minute before removing them from the pan and discarding the liquid.
Combine the heavy cream, basil, parsley, salt, and pepper in a mixing bowl.
Bring to a boil, then whisk in a couple of tablespoons of flour until the sauce thickens.
Reduce the heat to medium-low and add the shrimp once more.
Toss the shrimp in the sauce to coat them, then serve over spaghetti. Using parmesan cheese as a topping,