Begin by boiling a large pot of salted water. Add 8 ounces of your chosen pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add 3/4 pound of thawed and peeled shrimp. Sauté for about 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the finely chopped 1/4 small onion and sauté until translucent, about 2 minutes. Then, add the minced garlic (3-4 cloves) and cook for another 30 seconds until fragrant.
Stir in the 3 tablespoons of julienned sun-dried tomatoes and cook for a minute. Then, add 1 teaspoon of Dijon mustard and 1 cup of heavy cream. Stir well to combine.
Add 1 tablespoon of Cajun seasoning along with salt and pepper to taste. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Stir in the torn basil leaves, allowing them to wilt slightly.
Divide the creamy Cajun shrimp pasta among plates and top with freshly grated parmesan cheese. Garnish with additional basil if desired, and enjoy!
