1 pound big peeled and deveined shrimp
1 pound linguine
1 tbsp olive oil (extra virgin)
to taste freshly ground black pepper
Cajun seasoning, 2 tblsp
2 tablespoons unsalted butter
2 tblsp flour (all-purpose)
a third of a cup of heavy cream
½ cup Parmesan cheese + more for serving
¼ cup white wine, dry
¼ cup fresh parsley, chopped


Cook the linguine as directed on the box, reserving one cup of the cooking water. Return the spaghetti to the saucepan after draining. To keep it from sticking, sprinkle it with olive oil.

Using salt, pepper, and cajun spice, season the shrimp.

Heat the olive oil in a big skillet and sauté the shrimp until they are barely pink, about 2 minutes. Transfer to a plate after removing from the pan.

Melt the butter in the same saucepan and whisk in the flour. Cook till it turns a light golden color.

To avoid lumps, add the heavy cream while continually stirring. Cook for approximately a minute, or until the sauce has thickened.

Combine the pasta water and Parmesan cheese in a mixing bowl. Add salt and pepper to taste.

Add the linguine at this point.

Add the chopped parsley to the pan with the cooked shrimp. Combine all of the ingredients and taste for salt.