lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, May 21, 2014

Crispy Shrimp Pasta

Crispy Shrimp Pasta
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.
Crispy Shrimp Pasta

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.
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