Eating shrimp makes me and my stomach deliriously happy, I am serious!
Growing up, we would always have shrimp on our dining table, every single day, so I can hardly go by a few days without having some sort of shrimp dishes in my diet. Shrimp is definitely my favorite seafood.
A few days ago when I was clearing my fridge, I spotted a box of leftover whipping cream, which was about to expire, so I used it to make the crispy shrimp pasta.
Oh boy, I am so glad I finally made it. This crispy shrimp pasta is utterly scrumptious, with mouthwatering shrimp, in a rich and creamy sauce jazzed up by the cajun seasoning.
So the dish is creamy, savory, with a tint of heat from the spices. It was heavenly!
What’s more, from start to finish, the dish takes less than 30 minutes, and that includes the pasta boiling time. I love a recipe that allows me to multitask.
In this case, while the pasta was cooking, I started preparing the crispy shrimp. By the time the shrimp was done, the pasta was ready and I started making the sauce for the pasta. Easy peasy and no sweat.
Our entire family enjoyed the crispy shrimp pasta a lot. The leftover was packed in little G’s lunch box and he ate everything at school the following day.
Now, that’s the kind of recipe that will remain in my recipe box forever.
How Many Calories Per Serving?
This recipe is only 559 calories per serving.
Pairs well with:
Crispy Shrimp Pasta Recipe
Crispy shrimp pasta – the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp.
- 4 oz fettuccine pasta
- 3/4 lb raw shrimp, peeled, deveined and tails removed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 teaspoon cajun seasoning
Cook pasta according to the package instructions. Sprinkle the shrimp with salt, black pepper, toss to combine well. Sprinkle 1 tablespoon of flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon 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 the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, 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 the more salt, black pepper, and cajun seasoning to taste.