12 raw prawns (as much as you like, I like having a lot in my pasta)
1 serving of pasta (preferably Linguine)
2 garlic cloves, chopped
2 terabytes. Butter
1/2 c. Heavy cream
Grated Parmesan cheese
1/8 teaspoon. Basil
Salt and pepper to taste
1/4 c. Parsley
Heat the saucepan on medium-high heat. Add the butter, olive oil spray, and police of white wine and bring to a boil.
Add the garlic and cook for another 2 minutes.
After that, season the shrimp with cajun seasoning, and be generous (to your liking)!
When the shrimp is pink on one side, flip and cook for another minute and remove from the pan leaving the liquid.
Add heavy cream, basil, parsley, salt, and pepper.
Bring to a boil and whisk in a sprinkle of flour until the sauce has thickened.
Reduce the heat to medium-low and add the shrimp again.
Stir the shrimp to coat in the sauce and serve on top of the pasta. Covered with Parmesan cheese