12 raw shrimp (as many as you want, I like to have lots of them in my pasta)
1 serving of pasta (preferably a linguine)
2 garlic cloves, minced
2 tbsp. butter
1/2 tsp. heavy cream
grated parmesan cheese
1/8 tsp basil
salt and pepper to taste
flour (to thicken)
1/4 tsp. parsley
White wine (not presented)
olive oil (not shown)
Heat a saucepan over medium-high heat. Add the butter, a drizzle of olive oil and a splash of white wine and bring to the boil.
Add the garlic and cook for another 2 minutes.
Add the prawns.
Next, season the shrimp with Cajun seasoning, be generous (to your taste)!
When the prawns are pink on one side, flip them over and cook for another minute and remove them from the pan, leaving the liquid.
Add heavy cream, basil, parsley, salt and pepper.
Bring to a boil and whisk in the flour grains until the sauce thickens.
Reduce the heat to medium-low and add the shrimp again.
Toss shrimp to coat in sauce and serve over pasta. Garnish with Parmesan.