Creamy Cajun Shrimp Pasta Volcano

Instructions

Boil the Pasta

1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, following package timing while testing for a firm but tender bite.
2. Before draining, reserve 1/2 cup of the pasta water. This starchy liquid is essential for loosening the sauce later and creating a smooth, restaurant-quality finish.
3. Drain the pasta and set it aside, keeping it warm while you prepare the shrimp and sauce.

Sear the Shrimp

1. Pat the shrimp dry with paper towels to encourage proper browning. Toss them evenly with Cajun seasoning, salt, and pepper so each piece is fully coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, making sure not to overcrowd the pan.
3. Sear the shrimp for 1–2 minutes per side, just until they turn pink, opaque, and lightly charred around the edges. Remove immediately to avoid overcooking and set aside.

Build the Creamy Cajun Sauce

1. Lower the heat to medium. In the same skillet, melt the butter, scraping up any flavorful bits left behind by the shrimp.
2. Add the minced garlic and sauté briefly until fragrant, about 30 seconds, taking care not to let it brown.
3. Pour in the heavy cream and stir continuously for 2–3 minutes, allowing it to warm and thicken slightly.
4. Add the grated Parmesan and chili flakes if using, stirring until the cheese melts completely and the sauce becomes smooth, rich, and velvety.

Toss Pasta and Shrimp