1 tablespoon of salt

° 1 cup (250 mL) penne pasta

° 1 lb (453 g) shrimp, deveined and hulled

° 2 tablespoons of Cajun spices

° 1 tablespoon of olive oil

° 1 tablespoon of butter

° 1 cup (250 ml) cream

° 1/2 cup (125 mL) Parmesan cheese

1 tablespoon of salt

Add salt to a pot of water and cook pasta al dente according to package directions. Before draining, keep at least 1/2 cup of the cooking water. Drain the pasta and set aside. In a bowl, combine the shrimp with the oil and Cajun spices. Add butter to a saucepan and heat over medium high heat. Add the shrimp and cook. Transfering shrimp to a cleaning plate. Reduce heat to medium. Add the cream and scrape the sides of the pan well. Allow the cream to bubble, then reduce heat to low and add the Parmesan. Let it melt, then add the pasta and the shrimp. Add a little cooking water to liquefy the sauce. And that’s it, Serve hot.