Ingredients <\/p>\n\n\n\n
1 pound shrimp, peeled and deveined <\/p>\n\n\n\n
8 ounces linguine or spaghetti <\/p>\n\n\n\n
2 tablespoons Cajun seasoning <\/p>\n\n\n\n
4 tablespoons butter <\/p>\n\n\n\n
4 cloves garlic, minced <\/p>\n\n\n\n
1 lemon, juiced <\/p>\n\n\n\n
1\/4 cup fresh parsley, chopped <\/p>\n\n\n\n
Salt and pepper to taste <\/p>\n\n\n\n
Red pepper flakes (optional)<\/p>\n\n\n\n
Directions <\/p>\n\n\n\n
1. Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Drain and set aside, but keep it warm. <\/p>\n\n\n\n
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and stir for about a minute, just until the aroma fills the kitchen. <\/p>\n\n\n\n
3. Sprinkle the Cajun seasoning all over the shrimp, then place them in the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through. <\/p>\n\n\n\n
4. Squeeze in the lemon juice, then add the cooked pasta right to the skillet. Toss everything together so the pasta gets coated with all that buttery, garlicky, Cajun goodness. <\/p>\n\n\n\n
5. Season with a little salt and pepper to your taste. If you like a little extra kick, sprinkle on some red pepper flakes. <\/p>\n\n\n\n
6. Finish with a generous handful of fresh parsley, give it one last toss, and serve it up hot. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 pound shrimp, peeled and deveined 8 ounces linguine or spaghetti 2 tablespoons Cajun seasoning 4 tablespoons butter 4…<\/p>\n","protected":false},"author":1,"featured_media":2423,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\n