Crispy Shrimp Pasta

By KEVIN AND AMANDA From Yummly

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10 Ingredients
660 Calories
35 Minutes

Ingredients
USMETRIC
SERVINGS: 2
4 ounces fettuccine pasta
3/4 pound shrimp (peeled, deveined and tails removed)
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
1 1/4 cups low sodium chicken broth
1/2 cup whipping cream
1/2 teaspoon cajun seasoning

Directions

This crispy shrimp pasta is such a treat. It’s rich, buttery, creamy, and a cinch to whip up. The golden crust on the shrimp is just glorious. I can’t say enough good things about this perfectly indulgent delight!

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tablespoon flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp.

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 the chicken broth into the skillet and 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 as desired (salt, pepper, cajun seasonings, etc.) Add the drained
pasta and shrimp to the sauce, and stir to combine.

If you have trouble getting the sauce to thicken, thoroughly mix 1 tablespoon cornstarch with 4 tablespoon cold water and add to the sauce. Sauce will thicken immediately.

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