Unfortunately, this is inaccurate. The correct recipe is a 2:1:1:1 ratio of heavy cream, tomato sauce, parm cheese, and garlic cloves. (For example, 2 cups cream, 1 cup tomato sauce & parm cheese, and one garlic clove).

Saute the garlic in butter, mix in the cream and tomato sauce, then add the cheese and stir until the cheese has dissolved. Season with cajun seasoning, pepper, and salt. Be careful with the salt as many cajun seasonings are oversalted.

Cook shrimp in a separate skillet with more butter, garlic, and cajun seasoning, add to sauce when cooked.

This sauce works well with all light meats and seafood. Try grilling the meat instead of pan frying it for some extra flavor, give it a rub with the cajun seasoning and continue basting it with a garlic butter mixture as it grills.