Crispy Shrimp Pasta

Crispy Shrimp Pasta

16 ounces linguine pasta
1 pound raw shrimp, peeled, deveined and tails removed
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
½ cup white wine
1 tablespoon cornstarch
1 cup chicken broth
½ cup cream
½ teaspoon cajun seasoning

Prepare pasta per package directions. Sprinkle shrimp with salt, pepper, and toss to combine. Toss the shrimp in the flour. 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 to 3 minutes per side. Remove to plate. Deglaze the pan with white wine, simmer for 1 minute. Whisk the cornstarch into the chicken broth in a two cup measure. Slowly add the cornstarch mixture to the pan, whisking constantly. Simmer for 3 minutes. Stir in the cream and cajun seasoning. Add the drained pasta and shrimp to the sauce, and stir to combine.