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.
CRISPY SHRIMP PASTA
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