This one’s for the days you come back tired from work [or from an especially exhausting pediatric call] and do not want to waste time/energy getting dinner ready. The recipe, from Kevin and Amanda‘s blog, is as good as it gets if you’re looking for a quick yet creamy and comforting pasta dish. In case you are [unfortunately] allergic to seafood, they have a beautiful collection of veg and meat based pasta recipes for you. I’m glad I used the last of my Trottole pasta spirals from Super U here as it takes up all that rich white sauce, to which I could not resist adding a big handful of shredded Mozzarella and Cheddar melted cheese.



100g small shaped pasta

250g raw shrimp, peeled

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1/2 teaspoon cayenne pepper

2 tablespoon all-purpose flour

1 tablespoon olive oil

1 tablespoon unsalted butter

1 1/4 cups chicken broth

1/2 cup heavy/whipping cream

1/2 teaspoon cajun seasoning

1 bunch spring onions, chopped

1 bunch flat leaf parsley, chopped


  • 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 it, then sprinkle 1 more tablespoon flour.

  • Melt butter and oil in a large skillet over medium high heat. When hot, add the shrimp in single layer.

  • Cook on each side, flipping once, until golden brown, approximately 2 to 3 minutes per side. Remove.

  • Pour chicken broth into skillet. Cook it for about 5 minutes whisking the bottom of the pan to deglaze.

  • Reduce heat to medium and pour in cream, whisking constantly. Cook over medium heat till bubbly.

  • The cream should start to thicken the mixture after about 5 minutes. Add any seasonings as desired.

  • Add pasta and shrimp to sauce and stir to combine. Sprinkle with spring onion and parsley. Serves 2.

Pasta with Crispy Shrimp