Ingredients
Scale
- 1.2 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter, divided
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 1/4 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 2 oz cream cheese, softened
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with Cajun seasoning, smoked paprika, salt, and pepper. Cook 2–3 minutes per side until pink. Remove and set aside.
- Add 2 tbsp butter to the skillet. Add corn and cook until lightly charred, then remove and set aside.
- Reduce heat to medium and add remaining butter. Sauté garlic until fragrant.
- Stir in flour and cook briefly to form a roux.
- Slowly whisk in chicken broth, then add heavy cream. Simmer until slightly thickened.
- Mix in cream cheese until fully melted and smooth.
- Add Parmesan and mozzarella, stirring until creamy and cohesive.
- Return shrimp and corn to the skillet and toss to coat in sauce.
- Simmer 1–2 minutes, garnish with parsley, and serve hot.
Notes
- Don’t overcook shrimp—remove as soon as they turn pink.
- Fresh corn adds more sweetness, but frozen works well.
- Adjust Cajun spice level to taste.
- Serve with rice, pasta, or crusty bread.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Cajun-Inspired