4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined 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 package directions. Sprinkle shrimp with salt, pepper, and toss to combine.

Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp 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 seasonings as desired (salt, pepper,

cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with

4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

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