Crispy Shrimp Pasta

I served this pasta dish last Sunday and it was a big hit.  Everyone loved the crispy shrimp and the creamy, buttery sauce.  I only used a half of a teaspoon of cajun seasoning because my husband doesn't like spicy food, but my daughter and her boyfriend sprinkled more on theirs, so just adjust it to your family's preference.  It was just perfect for me.

I bought the shrimp frozen in a one pound bag, already peeled and deveined with tails removed, which made the dish even easier to prepare.  I just put it in the fridge overnight to thaw.

Hope you like it as much as we did.  It will definitely be added into my meal rotation and it tasted even better when I had leftovers the next day!

Crispy Shrimp Pasta
recipe adapted from Kevin and Amanda

14.5 oz box of penne pasta (I use Barilla Plus Multigrain)
1 lb raw shrimp, peeled, deveined and tails removed
1 tsp salt
1 tsp pepper
2 1/2 T flour
1 T olive oil
1 T butter
1 1/2 cups low-sodium chicken broth
3/4 cup whipping cream
1/2 tsp cajun seasoning

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 1/2 T flour over the shrimp, and toss to coat the shrimp. Sprinkle one more tablespoon of  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 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 as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.
Enjoy!