Cajun Shrimp with Tomato Alfredo Pasta

Ingredients

• 12 ounces pasta (uncooked, such as fettuccine)
• 12 ounces large shrimp (uncooked, shells removed)
• 1 tablespoon cajun seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 15 ounces crushed tomatoes ((1 can))
• ¾ cup heavy cream
• 1 ounce Parmesan cheese (grated)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 3 leaves fresh basil (chopped for garnish)

Instructions 

• Cook the pasta according to package instructions.
• While the pasta is cooking, season the shrimp with the cajun seasoning. In a large skillet heat 1 tbsp of the olive oil over medium high heat. Add the shrimp and cook on both sides until pink, it shouldn’t take more than a couple minutes. Remove the shrimp from the skillet and set aside.
• Add the remaining 1 tablespoon of olive oil and the butter to the skillet and heat until butter melts over medium heat. Add the chopped onion and garlic, then cook for about 3 minutes until the onion becomes soft and translucent.
• Add the crushed tomatoes to the skillet, bring to a simmer then turn down the heat to low and simmer for about 5 minutes, stirring occasionally.
• Add the heavy cream and Parmesan cheese to the skillet, and cook for another 5 minutes. Taste and season with salt and pepper as needed.
• Add the cooked pasta and shrimp to the skillet and toss everything well together.
• Garnish with fresh basil and more Parmesan cheese if preferred, and serve immediately.