Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
Step 2: In a bowl, toss the shrimp with Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 3: Heat the olive oil in a large skillet over medium-high heat.
Step 4: Add the shrimp in a single layer and cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from the skillet and set aside.
Step 5: Reduce the heat to medium and melt the butter in the same skillet.
Step 6: Add the minced garlic and cook for 30 seconds until fragrant.
Step 7: Pour in the heavy cream and stir well. Bring to a gentle simmer.
Step 8: Gradually whisk in the Parmesan cheese until melted and smooth.
Step 9: Stir in the Italian seasoning, salt, and black pepper.
Step 10: Add the cooked bowtie pasta to the sauce and toss until evenly coated. If needed, add a little reserved pasta water to loosen the sauce.
Step 11: Return the shrimp to the skillet and gently toss with the pasta.
Step 12: Sprinkle with chopped parsley and red pepper flakes.
Step 13: Serve immediately with extra Parmesan cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy consistency.
Avoid overheating the shrimp, as they can become tough and rubbery.
Do not freeze the finished dish, as cream-based sauces may separate when thawed.
For the best flavor and texture, enjoy within 2 days.
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