Begin by boiling a large pot of salted water. Once boiling, add the 8 ounces of uncooked pasta. Cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted and hot, add the 3/4 pound of medium shrimp. Season with salt and pepper, and sauté for about 2-3 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the finely chopped 1/4 small onion and sauté for about 2 minutes until softened. Then, add 3-4 cloves of minced garlic and continue to sauté for an additional minute, until fragrant.
Stir in the 1 teaspoon of Dijon mustard and the 3 tablespoons of sun-dried tomatoes. Mix well, allowing the flavors to meld for a minute. Pour in 1 cup of heavy cream and sprinkle in 1 tablespoon of Cajun seasoning. Stir continuously, bringing the sauce to a gentle simmer. Cook for about 3-4 minutes, or until the sauce has thickened slightly.
Return the sautéed shrimp to the skillet along with the cooked pasta. Toss everything together until the shrimp and pasta are well coated in the creamy Cajun sauce. Add the torn basil leaves, and stir to combine. Adjust seasoning with additional salt and pepper if necessary.
Plate the creamy Cajun shrimp pasta and sprinkle freshly grated parmesan cheese on top. Garnish with extra basil if desired, and dig in while it’s hot!
