::crispy:shrimp:pasta::

If you know me well enough, you are fully aware that I am a seafood fanatic...it got really bad at one point...particularly with shrimps...where people would jokingly say that there is going to be a shrimp engraved into my tombstone! Lol. Pretty sure Trav's Mom said that. Hehe.
But seriously...I would make and eat so much shrimp that you would figure I'd turn into one! Travis eventually got completely sick of them too...to this day he isn't particularly thrilled when he see's that shrimps are on the menu. Alas...they have gone up in price here in Ontario for reasons I will never know. So it's rare that we get them anymore. I also like to get good quality shrimp...so that makes 'em even more expensive. But it IS nice to indulge once in a while. And nothing is better in my books then shrimps, mushrooms and pasta all whipped up together...
That is...until I saw this recipe from the blog KevinandAmanda. I am seriously looking forward to trying this recipe and am considering running to the grocery store on my lunch just to get some shrimps to make this! 

Bon Appetit!

Crispy Shrimp Pasta

Ingredients

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

Directions

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp 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 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 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.*

Makes 2 servings and 1 serving {433 g} is 570 calories. 

So this is a bit of a fatty dish...but you are allowed to indulge once in a while, no?? :) 

So definitely going to be making this dish soon. ;) 

Who know's - it may rekindle Trav's love with shrimps. ;) 

-S.*