# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp Cajun seasoning
03 - 1 tbsp olive oil
→ Rice
04 - 1 cup jasmine rice
05 - 2 cups water
06 - 1/2 tsp salt
→ Cajun Cream Sauce
07 - 2 tbsp unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 red bell pepper, diced
11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1 tsp Cajun seasoning
14 - 1/4 tsp smoked paprika
15 - 1/4 tsp black pepper
16 - 1/4 tsp salt, adjust to taste
17 - 1/4 cup grated Parmesan cheese
18 - 2 tbsp fresh parsley, chopped
19 - Juice of 1/2 lemon
# Directions:
01 - Rinse jasmine rice under cold water until water runs clear. In medium saucepan, combine rice, water, and salt. Bring to boil, reduce heat to low, cover, and simmer 15 minutes until tender and water absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
02 - Toss shrimp with 1 tbsp Cajun seasoning in a bowl until evenly coated.
03 - Heat olive oil in large skillet over medium-high heat. Add shrimp in single layer and cook 1–2 minutes per side until pink and opaque. Transfer to plate and set aside.
04 - Reduce heat to medium, melt butter in skillet. Add chopped onion and diced bell pepper. Sauté 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds.
05 - Pour in heavy cream and chicken broth. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to gentle simmer, stirring frequently, and cook 3–4 minutes until sauce thickens slightly.
06 - Stir in grated Parmesan and chopped parsley. Add lemon juice. Return cooked shrimp to skillet and toss to coat in sauce. Simmer 2 minutes to meld flavors.
07 - Divide jasmine rice among four bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with additional parsley if desired.
