 | This dinner couldn't be any easier. The meal comes together in under 20 minutes, I just steamed some broccoli to serve on the side and we were set. You could also boil some peas along with the pasta and toss it with the sauce. Miss F devoured the pasta, she couldn't get enough. When I told her the shrimp were crispy, I think she was thinking full on fried shrimp, which is one of her favorites. She wasn't as thrilled with the shrimp, but she ate all her broccoli, so I felt victorious. Feel free to adjust the Cajun seasoning to your taste or even omit it altogether, I might swap it with Old Bay next time I prepare this dish. Thanks to Kevin and Amanda for the inspiration. |
16 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
½ cup white wine
1 tablespoon cornstarch
1 cup chicken broth
½ cup cream
½ teaspoon cajun seasoning
Prepare pasta per package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Toss the shrimp in the flour. 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 to 3 minutes per side. Remove to plate. Deglaze the pan with white wine, simmer for 1 minute. Whisk the cornstarch into the chicken broth in a two cup measure. Slowly add the cornstarch mixture to the pan, whisking constantly. Simmer for 3 minutes. Stir in the cream and cajun seasoning. Add the drained pasta and shrimp to the sauce, and stir to combine.
| Pin It Now! |
No comments:
Post a Comment