• 3–4 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped (oil-packed; drained)
• ½ cup chicken or beef broth
• 1 cup (230 ml) heavy cream
• ½ cup (50 g) grated parmesan
• ½–1 tsp Cajun seasoning (depending how bold you want it)
• ¼–½ tsp red pepper flakes
• Zest of 1 lemon
• Juice of ½ lemon
• Salt & pepper to taste
• Fresh basil or parsley

Pasta:

• 8 oz (230 g) tagliatelle
• ½ cup (240 ml) reserved pasta water

Method:

1. Start by heating a frying pan over a medium-to-high heat.
2. Meanwhile, place 1 lb (450 g) of peeled and deveined shrimp in a large bowl. Season with 1 teaspoon of paprika and Cajun seasoning, ½ teaspoon of garlic powder, Italian seasoning and salt, and ¼ teaspoon of black pepper. Sprinkle with a tablespoon of olive oil and mix well.
3. Melt 1 tablespoon of butter in the frying pan, which should now be quite hot, and sear the shrimp for 1–2 minutes on each side until golden. If they don’t all fit in the pan, don’t overcrowd it, work in batches instead. When they are done, set the shrimp aside.