kosher salt
1 lb. linguine
1 tbsp. exra-virgin olive oil
1 lb. large shrimp, peeled and deveined
Freshly ground black pepper
2 tbsp. Cajun seasoning
2 tbsp. butter
2 tbsp. all-purpose flour
3/4 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for garnish
1/4 c. chopped fresh parsley

1 lb. linguine 1 tbsp exra-virgin olive oil 1 lb. large shrimp, peeled and deveined 2 tbsp Cajun seasoning 2 tbsp butter 2 tbsp all-purpose flour 3/4 c. heavy cream 1/2 c. freshly grated Parmesan, plus more for garnish 1/4 c. chopped fresh parsley

In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add shrimp and season with salt, pepper and Cajun seasoning. Cook until pink, 2 minutes per side, then transfer to a plate.
Wipe out skillet and add butter. Once melted, stir in flour and whisk until golden, 1 minute. Add heavy cream and whisk until creamy, then add Parmesan and 1/2 cup pasta water. Whisk until creamy, then season with salt and pepper.
Return pasta to skillet and toss until creamy, then add shrimp and parsley and toss until combined.
Garnish with Parmesan and serve.