Boil the linguine and reserve about 1/4 of pasta water for later. Set aside when done

SEASON SHRIMP with cajun seasoning and salt

On a nonstick pan on medium heat, add olive oil and cook the shrimp for about 3-4 minutes. Turn off the heat and set the shrimp aside once cooked.

CHOP THE GRAPE TOMATOES in half

FINELY CHOP THE 1/2 ONION, 1/4 BELL PEPPER, AND 3 GARLIC CLOVES

Turn the heat in the pan back on and add the onions, bell peppers, and garlic cloves. Once the pan is hot enough and slightly sizzling, add the grape tomatoes in and gently pat down the tomatoes with a spatula (or whatever you plan to use), but not too much so that they don’t burst at you. Let the grape tomatoes naturally burst into the pan. Stir these ingredients once the tomatoes have burst.

One by one, add all the seasonings and adjust to your liking if needed :)

Add the heavy cream and stir it into the sauce

Add your cooked linguine to the sauce and mix

Once the pasta has mixed well into the sauce, add the shrimp around the pan

Sprinkle in some more dried parsley as a topper. Enjoy!