Boil linguine pasta according to the instructions on the box.
While the pasta is cooking, cut up bacon into about 1/2 inch slices, then cook in a big pan on the stove. Remove from the pan. Set aside.
Place shrimp in the bacon grease, sprinkle with the Cajun seasoning, and salt and pepper on both sides. When they curl and turn pinkish and translucent, remove them from the pan and add them to the bacon you set aside.
Throw the sun-dried tomatoes into the pan, and stir.
Add garlic, and continue to stir. Now add the heavy cream.
Let that bubble for a few minutes, add the chicken broth, and then add the parmesan cheese.
Add the pasta, then the shrimp and bacon back into the pot.
Stir well to get the cream sauce mixed in well.
Mix the fresh parsley into the pasta, and you're good to go!
Video
Notes
Who's ready for some creamy Cajun shrimp linguine Alfredo with crispy bacon and sun-dried tomatoes?