Ingredients: 

• 8 oz (226 g) pasta (linguine or spaghetti recommended)
• 1 ½ teaspoons smoked paprika
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon cayenne pepper (double for extra heat)
• ¼ teaspoon ground black pepper
• ½ teaspoon salt (plus extra to taste)
• 1 lb extra-large shrimp (peeled, deveined, thawed, and patted dry)
• 2 tablespoons olive oil
• 2 tablespoons butter (salted or unsalted)
• 1 medium yellow onion (diced, about 1 cup)
• 2 teaspoons garlic (minced)
• 1 tablespoon all-purpose flour
• ⅔ cup chicken broth
• 14.5 oz can fire-roasted tomatoes (drained)
• ¾ cup heavy cream
• ½ cup freshly grated Parmesan cheese (plus more 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.
   • Drain and set aside. Toss with a bit of olive oil to prevent sticking if needed.
2. Prepare the Cajun Seasoning:
   • In a small bowl, combine smoked paprika, oregano, thyme, basil, garlic powder, onion powder, cayenne, black pepper, and salt.
   • Set aside 1 teaspoon of the spice mixture for the sauce.
3. Season the Shrimp:
   • Place the shrimp in a large zip-top bag.
   • Add the remaining Cajun seasoning and toss until the shrimp are evenly coated.
4. Cook the Shrimp:
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear the shrimp in batches, cooking until pink and opaque, about 2-3 minutes per side.
   • Transfer the cooked shrimp to a plate and set aside.
5. Make the Sauce:
   • Lower the heat to medium and add butter to the skillet.
   • Once melted, add the diced onion and cook until softened, about 3-5 minutes.
   • Stir in the garlic and cook until fragrant, about 30 seconds.
6. Thicken the Sauce:
   • Sprinkle the flour and reserved Cajun spice over the onion and garlic, stirring to combine.
   • Cook for 1-2 minutes, allowing the flour to absorb the butter and spices.
7. Deglaze the Pan:
   • Slowly pour in the chicken broth while stirring to scrape up any browned bits from the skillet.
   • Let the mixture cook until the broth has reduced by about half.
8. Add Tomatoes and Cream:
   • Stir in the drained fire-roasted tomatoes.
   • Add the heavy cream and stir until well combined, letting the sauce thicken slightly.
9. Combine Pasta and Shrimp:
   • Add the cooked pasta to the skillet, tossing to coat with the sauce.
   • Stir in the grated Parmesan cheese until the pasta is evenly coated and the cheese melts.
   • Return the shrimp to the pan and heat through.
10. Serve:
    • Serve the pasta with a sprinkle of extra Parmesan cheese on top.

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