Cooking pasta in large volume of salt boil water.
Meanwhile, finely chop the parsley, peel and chop the onion, then brown them in a saucepan with olive oil and Cajun spices for about ten minutes.
Add the wine and water then continue cooking the sauce over low heat for about ten minutes. At the end of cooking, dilute the cornstarch and crème fraîche, mix well to thicken the cream.
At the same time, brown the shrimp for ten minutes in a pan with a knob of butter.
When the sauce is ready, add the shrimp and cook for about 5 minutes over low heat.
Drain the pasta then mix it with the sauce with the shrimp. Serve immediately.
Enjoy !