Sunday, October 5, 2014

Pan Crisp Cajun Shrimp Pasta

As you all know I love me some pasta, any pasta! This simple Cajun Shrimp Pasta is totally fantastic. 

It is super quick and easy to make and it tastes great! The spicy sauce pairs really well with the lightly crisp sweet shrimp. Plus it reheated nicely for lunch the next day!

What you need,

4 oz. fettuccine pasta or any long noodle you like
1 lb. raw shrimp, peeled, deveined and tails removed
1 tsp. each kosher salt and freshly ground black pepper
2 tbsp. flour
1 tbsp. olive oil
1 tbsp. butter
1¼ cups low-sodium chicken broth
½ cup heavy cream
1 tsp. Cajun seasoning
1 heaping tsp. cornstarch + 1 tbsp. water

In a large pot of salted boiling water cook the pasta according to package directions.

Sprinkle the shrimp with salt, pepper, and toss to combine. Sprinkle the flour over the shrimp, and toss to coat the shrimp well.

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 for about 5 minutes.

In a small bowl, stir together the cornstarch and water to make a slurry. Add the mixture to the sauce and stir until the sauce thickens up.

Add the Cajun seasoning as well as salt and pepper to taste.  Add the drained pasta and shrimp to the sauce, and stir to combine.

Serve right away with a nice side salad and you have a perfect easy dinner!



Recipe adapted a little from Kevin and Amanda

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