Ingredients

1 pound small or medium shrimp; peeled and deveined
12 ounces bow tie pasta
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons Cajun seasoning
1/3 cup white wine
14 cup unsalted butter
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese; finely grated
1 15 ounce can of diced tomatoes (drained – no salt added)

Instructions

Prepare pasta according to package instructions.

In a large sauté pan, heat oil over medium heat. Add 1 T of Cajun seasoning. Blend seasoning into the oil; then add shrimp. Cook a couple of minutes until shrimp are pink and opaque. Transfer shrimp to a plate and set aside. Cover to keep warm.

Add the wine to the same pan and stir to break apart any bits sticking to the pan. Simmer for 2 minutes; then add the butter and garlic to the pan. Cook one or two minutes. Whisk to blend.

Stir in the cream and one tablespoon of Cajun seasoning. Bring to a simmer and continue for five minutes. Reduce heat; then add the Parmesan cheese whisking to blend. Add the canned tomatoes (drained), the pasta, and the shrimp.

Serve immediately.

Adapted from recipe on a package of Philly’s Premium Wild Peeled Shrimp