By the time Friday rolls around, we are both pretty tired and the last thing I really want to do is cook, so it’s usually a night we go out to dinner.
But since pumpkin head has been around it’s sometimes easier to stay in and cook than it is to get ready to go out. (A whole new world, I tell ya! 🙂 )
So this Friday night – I’m cooking.
But don’t worry – I’m not exerting too much effort.
Simple but delicious.
That’s the plan for tonight.
Spicy Shrimp Pasta
(Adapted from Kevin & Amanda)
- 4 oz fettuccine pasta
- 3/4 lb raw shrimp, peeled, deviened and tails removed
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 tsp cajun seasoning
Cook pasta according to directions.
Sprinkle shrimp with salt and pepper. Then coat evenly with flour. Heat butter and oil over medium-high heat, add shrimp in one layer and cook for 2-3 minutes or until brown. Flip shrimp and cook other side. Remove from pan.
Deglaze (pour in chicken broth and scrape brown bits off bottom) pan with chicken broth for about 5 minutes. Reduce heat to medium and add cream, whisking constantly. Cook until bubbly and cream starts to thicken. Add cajun seasoning and salt and pepper to taste. Add pasta and shrimp. Toss to coat.
As I stated, simple but delicious. A perfect meal for 2.