Cajun Garlic Shrimp with Creamy Four-Cheese Penne

Instructions

Step 1: Cook the penne according to package directions in salted boiling water. Drain and set aside, reserving 1 cup of pasta water.

Step 2: Pat the shrimp dry with paper towels. In a small bowl, mix together the Cajun seasoning, smoked paprika, salt, and pepper.

Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until they begin to turn pink. Transfer to a plate.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter and add the minced garlic. Sauté for about 1 minute until fragrant.

Step 5: Reduce heat to medium and add the heavy cream and milk, stirring constantly. Heat through but do not boil.

Step 6: Add the Parmesan, mozzarella, cream cheese, and cheddar cheese, stirring until completely melted and smooth. Season with salt and pepper to taste.

Step 7: Add the cooked penne to the cheese sauce, tossing to coat evenly. Add reserved pasta water as needed to reach desired consistency.

Step 8: Return the shrimp to the skillet and gently toss to combine. Cook for 1 more minute to warm through.

Step 9: Plate the pasta and shrimp, then garnish with fresh parsley, chives, and red pepper flakes if desired. Serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce, which is perfectly normal.

To reheat, place the dish in a microwave-safe bowl and add a splash of milk or cream. Microwave in 1-minute intervals, stirring between each, until heated through. Alternatively, reheat gently on the stovetop over low heat with a little extra cream to loosen the sauce.

For best results, store the shrimp and pasta separately if you’re planning to keep leftovers for multiple days. The shrimp stays fresher this way and you can recombine them when reheating.