Cajun Shrimp Pasta

spaceshipsandlaserbeams.com

Mark Betty

½ pound rigatoni pasta, cooked according to package directions

2 tablespoons unsalted butter

1 pound large shrimp, peeled, deveined, and tails removed (21 to 25 count shrimp)

1½ tablespoons creole, Cajun seasoning (Tony Chachere’s Original)

1 tablespoon all-purpose flour

14.5 ounces diced tomatoes with roasted garlic & onions do not drain

1 cup heavy cream

1 cup grated parmesan cheese, divided into ¾ cup and ¼ cup

1 tablespoon chopped fresh parsley, optional garnish

Directions at spaceshipsandlaserbeams.com

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