Scampi Cajun Shrimp

This dinner recipe is quick and simple and has the perfect amount of heat! A quick and simple spicy cream sauce topped with tender whole shrimp and the perfect amount of scampi is served.


12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

1 serving of pasta (preferably a linguine)

2 cloves garlic, minced

2 tbs. butter

1/2 c. heavy cream

shredded parmesan cheese

1/8 tsp. basil

salt and pepper to taste

flour (to thicken)

cajun seasoning

1/4 c. parsley

White wine (not shown)

olive oil (not shown)


On medium-high heat, place a saucepan. Bring to a boil after adding the butter, a splash of white wine, and a drizzle of olive oil.

Add the garlic and cook for another 2 minutes.

See also Salisbury Steak with Mushroom Gravy
Add the shrimps.

Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!

The shrimp should be turned over after one minute of cooking, with the liquid remaining in the pan, and cooked until pink on one side.

Add the heavy cream, basil, parsley, salt and pepper.

Bring to a boil and whisk in sprinkles of flour until sauce thickens.

Lower heat to medium-low and add shrimp again.

Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,