Cajun Shrimp with Garlic Parmesan Cream Sauce

Garlic, shrimp, Parmesan cheese...... they all just flow together so well. Shrimp and pasta of any sort are always welcome on my table, and when you add in Cajun seasoning you have a dish that you'll make time and time again.

What you need:
8 ounces fettuccine

Sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk (and possibly a little more if needed)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half
1/4 cup freshly grated Parmesan cheese
salt and black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Shrimp
1 pound medium shrimp, peeled and de-veined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

How to make it:

1. Preheat oven to 400 degrees.

2. Place shrimp on a greased baking sheet. Cover with olive oil, garlic and Cajun seasoning. Sprinkle with a bit of salt and pepper, then toss gently to make sure shrimp is well coated.

3. Roast in heated oven for roughly 6 to 8 minutes, until it is pink and cooked through. Set aside.

4. Cook pasta according to package directions. Drain well and set aside.

5. Now, let's make the sauce. In a heavy saucepan over medium heat, add the butter and let it melt. Add the garlic, and cook for 1 minute. Quickly whisk in flour until it is lightly browned (about 1 minute).

6. Whisk in milk, oregano and thyme. Cook for 2 minutes, then stir in half and half and Parmesan cheese. Stir until thickened, about 2 minutes. If the sauce is too thick, add a bit more milk.

7. Season sauce with salt and pepper to taste.

8. Gently stir in pasta, and toss.

9. Serve pasta with shrimp on top. Garnish with extra parsley.