Ingredients:

• 8 oz (226 g) pasta (linguine or spaghetti works best)
• 1 ½ tsp smoked paprika
• ¾ tsp dried oregano
• ¾ tsp dried thyme
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp cayenne pepper (use more for extra heat)
• ¼ tsp ground black pepper
• ½ tsp table salt (plus more for seasoning)
• 1 lb extra-large shrimp (peeled, deveined, thawed, and patted dry)
• 2 tbsp olive oil
• 2 tbsp butter (salted or unsalted)
• 1 medium yellow onion (diced, about 1 cup)
• 2 tsp minced garlic (2-3 cloves)
• 1 tbsp all-purpose flour
• ⅔ cup (157 ml) chicken broth
• 1 (14.5 oz or 411 g) can fire roasted tomatoes (drained)
• ¾ cup heavy cream
• ½ cup (50 g) freshly grated parmesan cheese (plus extra for serving)

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside. If the pasta finishes before you’re ready to assemble, toss it with a teaspoon of olive oil to prevent it from sticking.
2. Prepare the Cajun Seasoning:
   In a small bowl, combine the smoked paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Set aside 1 teaspoon of the seasoning for the sauce.
3. Season the Shrimp:
   Place the shrimp in a large plastic bag and add the Cajun seasoning. Toss to coat the shrimp evenly.
4. Cook the Shrimp:
   Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in batches, searing them until they’re cooked through. Transfer the shrimp to a plate and set aside.
5. Make the Sauce:
   Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for about 30 seconds, until fragrant.
6. Add Flour and Seasoning:
   Sprinkle the flour and the remaining Cajun seasoning over the onion and garlic. Stir well to coat everything and cook for another minute, allowing the flour to absorb the flavors.
7. Deglaze the Pan:
   Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the skillet. Let the broth cook down and reduce by about half.
8. Combine Tomatoes and Cream:
   Stir in the fire-roasted tomatoes, followed by the heavy cream. Mix until well combined.
9. Finish the Dish:
   Add the cooked pasta to the skillet and toss it in the sauce, ensuring it’s well-coated. Stir in the parmesan cheese, letting it melt into the sauce. Return the shrimp to the skillet and cook until everything is heated through.
10. Serve:
    Plate the pasta and top with additional freshly grated parmesan cheese if desired. Serve immediately and enjoy!