Ingredients

• 8 oz penne pasta
• 1 lb shrimp, peeled and deveined
• 1 cup corn kernels, fresh or frozen
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 2 tbsp veg oil or butter
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

• Preheat the oven to 375°F
• Cook the penne pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat the veg oil or butter over medium heat. Add the diced onion and minced garlic, sautéing until softened.
• Stir in the shrimp and Cajun seasoning, cooking until the shrimp turns pink.
• Add the corn and heavy cream to the skillet, mixing well.
• Combine the cooked pasta and half of the cheddar cheese into the skillet, stirring until evenly coated.
• Transfer the mixture to a baking dish and top with the remaining cheddar cheese.
• Bake in the preheated oven for 20-25 minutes until bubbly and golden.
• Garnish with fresh parsley before serving.

Notes

• 5-2-25 1/2 Recipe
• I added
• Manzano Chili Peppers, Rough Chop
• Morita Chipotle Chili Powder
• Used Ghee for the fat

Photos