SKINNY CAJUN SHRIMP ALFREDO PASTA

Ingredients

• 8 ounces (225g) pasta (I used linguine, use whatever you like)
• 1 pound shrimp (shelled)
• 2 teaspoons olive oil
• 3 teaspoons cajun seasoning
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 3/4 cup milk (I used 2%)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded parmesan cheese

Directions

1. Cook the pasta according to the package directions in a large pot of boiling water. Drain.
2. Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
3. In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant.
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