Crispy Shrimp in a Spicy Cream Sauce over Pasta

I am a person who is quick to get a new addiction online and thanks to a friend that new addiction is www.pinterest.com. It is this wonderful website where you get to create virtual pin boards / tack boards of all things awesome that you find online. I have started a Jillian's Kitchen account where I post pictures of the food I am making by month, but have also started pin boards for Desserts, Entrees, Side Dishes / Appetizers and Soups that I want to try. I find it is a great way to organize all the recipes that I find online and to share what I am looking at with my friends. I've even become so taken with this site that I have added "Pin-it" buttons to each and every recipe so other "pinners" can quickly add my recipes to their boards.



Tonight's recipe is one that I found off of someones pin board (you also see everything your friends are pinning so when they find great recipes I see them too!), for a Crispy Shrimp in a Cream Sauce over Pasta. Now the original recipe comes from a fellow bloggers site - Kevin & Amanda, I have taken this recipe and altered it to be healthier but using all of the same ingredients just in different quantities. I must say this was a total winner.

Crispy Shrimp in a Cream Sauce over Pasta: Serves 4

8oz Pasta
1lbs Shrimp - Peeled / De-veined
2TB Flour
1-1/4C Chicken Stock
1/2TB Olive Oil
1/2TB Butter
2 Garlic Cloves - Minced
1/2C Heavy Whipping Cream
1tsp Old Bay (or other Creole Seasoning)

Cook the pasta in a pot of boiling salted water until al dente. Drain and set to the side.

Pat shrimp dry with a paper towel, toss with 1/2tsp Old Bay, then with 1TB of flour, then add the other tablespoon of flour and toss again. In a large saute pan heat the olive oil, butter and garlic over medium heat for a minute or two then add in the shrimp in a single layer, after two to three minutes flip the shrimp and cook through on the other side. Remove to a plate and set in a 200° oven to keep warm.

Bring the saute pan up to medium-high heat and add the chicken stock and cook for 5-8 minutes, whisking the bottom of the pan to release any bits that had stuck and reducing the stock by half. Add the cream and remaining Old Bay to the pan whisking constantly, once bubbling reduce the heat slightly to keep at a simmer and continue to cook for 5-10 minutes, the sauce should reduce by half and thicken slightly so that when you insert a spoon in it the sauce doesn't run off the back of spoon immediately. Add the sauce to the pasta and toss to coat, cover with a lid and let it sit for 4-5 minutes allowing the pasta to absorb the sauce, toss once more. Split into 4 bowls and top with the shrimp

Tips: Some Roasted Asaparagus or Broccoli would be a delicious addition to this dish. I am so sure of it I am going to pick up some asparagus tomorrow to roast and add to my left overs.

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WW: 12 Points Plus / serving