# 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, or to taste
17 - 1/4 cup grated Parmesan cheese
18 - 2 tbsp chopped fresh parsley, plus extra for garnish
19 - Juice of 1/2 lemon
# How to Make It:
01 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, toss shrimp with Cajun seasoning in a bowl until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer shrimp to a plate and set aside.
04 - In the same skillet, reduce heat to medium and melt butter. Add onion and bell pepper, sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
05 - Pour in heavy cream and chicken broth. Add Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer, stirring often, for 3–4 minutes until slightly thickened.
06 - Stir in Parmesan cheese and chopped parsley. Add lemon juice. Return cooked shrimp to the skillet and toss to coat in sauce. Simmer for 2 minutes to combine flavors.
07 - Divide jasmine rice among serving bowls. Spoon creamy Cajun shrimp and sauce over rice. Garnish with extra fresh parsley if desired.
