One Pot Creamy Shrimp Linguine

1 lb. large raw shrimp, peeled and drained (may also use frozen salad shrimp, patted dry)

12 oz. linguine

1 T. oil

1 T. butter

12 oz. cherry or grape tomatoes, halved

1/2 small red onion, sliced thin

4 garlic cloves, thinly sliced

3 c. chicken broth

1 c. heavy cream

1 c. Parmesan cheese, grated

4-5 basil leaves, divided

1-2 t. parsley, chopped 

juice of 1 lemon

1 t. cajun spice, optional

1 t. + 1/2 T. Italian seasoning, divided

1 T. red pepper flakes, optional

1/8 t. black pepper

Place dry shrimp in bowl and season with cajun spices, if using, smoked paprika, 1 t. Italian seasoning, and pepper. Toss to coat evenly. Heat large skillet over medium high heat. Add oil and butter. Add shrimp and cook 1-2 minutes per side, leaving flavorful bits in skillet. Add linguine, tomatoes, onion, garlic, and basil. Sprinkle in 1/2 T. Italian seasoning & red pepper flakes, if using. Pour in chicken broth and heavy cream. Bring everything to a light boil. Reduce slightly and cook 10-12 minutes, stirring frequently to keep pasta from sticking and to release starch. Combine until linguine is al dente and most of liquid is reduced. Reduce heat and stir in Parmesan cheese until cheese is melted and sauce beomes smooth, creamy, and glossy. Add a splash of broth if needed to loosen sauce. Add shrimp, lemon juice, parsley and more basil if desired. Season to taste. Serve with garlic bread and Caesar salad.