Cajun Shrimp Scamp


  • 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)


  • 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


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