Creamy Shrimp Pasta

Creamy Shrimp Pasta - made December 3, 2019, modified from Kevin and Amanda

This could have been seen as basically a fettuccine alfredo recipe: cream, butter and noodles. Shrimp for protein. But thanks to not having the cajun seasoning in the original recipe, I googled what spices make up cajun seasoning and discovered I actually had them all in my trusty Penzey's spice drawer (yes, I have one).

So I made up my own "cajun seasoning". The original recipe called for only 1/2 teaspoon cajun seasoning but I wasn't about to measure out kernels of 5 different spices to make up 1/2 teaspoon so I ended up doing pinches and dashes of each. I know, I know, I'm getting so bold with this cooking and flavoring thing, right?

But I'm glad I did it as I liked the flavor of how this turned out. I like fettuccine alfredo anyway but let's face it, the flavor comes mostly from butter and cream. Nothing wrong with that but the added spices in this one kicks the taste buds up a notch. It isn't spicy unless you go heavy handed with the cayenne pepper (you can also sprinkle with red pepper flakes) but has a nice flavor beyond the cream.

4 ounces fettuccine pasta
3/4 pound raw shrimp, peeled, deveined and tails removed
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
1/2 cup heavy cream
1 1/4 cups low-sodium chicken broth
up to 1/4 teaspoon each of paprika, cayenne pepper, onion powder, garlic powder and oregano)
Salt and pepper to taste

1. Cook pasta according to package directions.
2. Season shrimp with salt and pepper; toss to combine. Sprinkle 1 tablespoon flour over the shrimp and toss to coat. Sprinkle 1 more tablespoon flour and toss to evenly coat shrimp.
3. 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 pink and golden brown, approximately 2-3 minutes per side. Remove to plate.
4. Pour chicken broth into the skillet and 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, about 5 minutes.
5. Season sauce with spices to taste. Add the drained pasta and shrimp; toss to combine.