Crispy Shrimp Pasta

This Crispy Shrimp Pasta is bold in flavor. A winner in my home. 

4 oz fettuccine pasta
3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cajun seasoning

Cook pasta according to package directions.

Sprinkle shrimp with salt, pepper, and toss.

Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss.

Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.

Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.

Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

Taste the sauce and add seasonings (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

Picture & Recipe from Kevin & Amanda 
Check them out they have a wonderful blog.

I'm not sure how my family came across this wonderful recipe but I did find it on Kevin & Amanda site.




Joanne said...

This sounds delicious! I have a bag of shrimp in the freezer too. Pinned.