Cajun Shrimp Pasta

I've raved about Pinterest before, but I just can't get enough of it. I have found so many amazing recipes through Pinterest, it's unreal. I'm at this point in my cooking "career" that I can look at a recipe and instantly know if we'll love it or not. I know how flavors combine, I know in general how one ingredient will affect another, and in general I know before I even make a recipe if it'll work. When I saw this recipe it was originally called "crispy shrimp pasta" and it seemed pretty good. I knew we'd like it with a few small modifications and I was very right. This pasta was just awesome. The cajun seasoning really complimented the cream sauce. The whole time I was eating it I kept saying, "John this is super good, right? You like it, right? Don't you love it?" Needless to say John was so annoyed with me by the end of the meal also was a fan. I can't wait to make this again.

Source: Adapted from Kevin and Amanda

Ingredients:

1/2 pound fettuccine

1/2 pound raw shrimp, peeled and deveined

1/2 tsp salt

1/2 tsp pepper

2 tbsp flour

1 tbsp olive oil

1 1/4 cup chicken broth

1/2 cup heavy cream

1/2 tsp cajun seasoning

2 cups broccoli florets, cooked

Directions:

1- Cook pasta according to packaging directions.

2- In a bowl combine the shrimp with the salt and pepper, tossing well to coat. Add the flour, one tablespoon at a time, stirring well in between to evenly coat the shrimp.

3- Melt the butter and oil in a large skillet. Once hot, add the shrimp, cooking on both sides until cooked through and the breading is crisp. Remove from the skillet, keeping hot.

4- Pour the broth into the skillet. Allow it to come to a boil, then reduce heat and continue cooking for 5 minutes over medium heat.

5- Add the cream and cajun seasoning, stirring well. Add the pasta and broccoli to the skillet, stirring well to coat. Return the shrimp to the skillet and toss well.