Ingredients:
°12 raw prawns (as much as you like, I like having a lot in my pasta)
°1 serving of pasta (preferably Linguine)
°2 garlic cloves, chopped
°2 terabytes. Butter
°1/2 c. Heavy cream
°Grated Parmesan cheese
°1/8 teaspoon. Basil
°Salt and pepper to taste
°Flour (thick)
°Cajun Seasoning
°1/4 c. Parsley
°White Wine (Not on Offer)
°Olive oil (unclear)
Methods:
Heat saucepan on medium-high heat. Add the butter, olive oil spray and a police of white wine and bring to the boil.
Add the garlic and cook for another 2 minutes.
Add shrimp.
After that, season the shrimp with cajun seasoning, be generous (to your liking)!
When the shrimp is pink on one side, flip and cook for another minute and remove from the pan leaving the liquid.
Add heavy cream, basil, parsley, salt and pepper.
Bring to a boil and whisk in a sprinkle of flour until the sauce has thickened.
Reduce the heat to medium-low and add the shrimp again.
Stir the shrimp to coat in the sauce and serve on top of the pasta. Covered with Parmesan cheese,
