Cajun Alfredo Pasta with shrimp

• 4 el The Spice Club Cajun Mix
• 450 g garnalen (gepeld en schoongemaakt)
• 3 el plantaardige olie
• 6 el ongezouten roomboter (ca. 85 g)
• 3 stengels bleekselderij, in kleine blokjes (± ½ cm)
• 1 middelgrote gele ui, fijngesneden
• 1 grote rode paprika, in kleine blokjes
• 3 teentjes knoflook, fijngehakt
• 1 jalapeño, fijngesneden zonder zaadjes (optioneel voor extra pit)
• 350 ml kookroom light
• 75 g geraspte Parmezaanse kaas + extra voor garnering
• 2 el mosterd
• 450 g fettuccine of pasta naar keuze
• 2 bosuitjes, in ringetjes

1. Cook the pasta: Cook the fettuccine according to the instructions on the package. Drain, but keep a cup of cooking liquid.

2. Season and fry the shrimp: Mix the shrimp with 2 tsp cajun mix. Heat the oil in a large frying pan over medium heat. Bake the shrimp for about 1–2 minutes per side until pink and just cooked. Remove them from the pan and set aside.

3. Fruit vegetables: Melt the butter in the same pan. Add onion, celery, bell pepper, garlic and jalapeño. Bake for 5–6 minutes until everything is soft.

4. Make creamy sauce: Stir the remaining 2 tbsp cajun mix, the cream, parmesan and mustard through the vegetables. Let the sauce simmer gently until it gets thicker (approx. 5 minutes).

5. Merging everything: Add the boiled pasta to the sauce. Mix well. If necessary, add a dash of the pasta water to bind everything nicely. Put the shrimp back in the pan and heat briefly.

6. Serve: Divide over plates, garnish with extra Parmesan cheese and the spring onion. Serve immediately.