July 29, 2021

Recipe of the week

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Crispy Shrimp Pasta



We love to travel and to eat! Here we share our favorite quick and easy recipes for busy weeknight dinners, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

10 Ingredients
660 Calories
35 Minutes

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


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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