Ingredients
250 g fettuccine pasta
680 g shrimp, peeled, deveined & tails removed
1 tbsp SIDS SALT & PEPPER
1 tbsp flour
1 tbsp cornflour
1 tbsp olive oil
1 tbsp butter
2 cups chicken stock
¼ tsp SIDS CRAZY LEMON
1 cup cream
1 tsp Cajun seasoning
Directions
Cook pasta to al denté according to the package instructions. Sprinkle the shrimp with SIDS SALT & PEPPER, toss to combine well. Mix together flour and cornflour then sprinkle 1 tablespoon of flour over the shrimp, then toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large frypan 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 stock and SIDS CRAZY LEMON. 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 the more SIDS SALT & PEPPER, and Cajun seasoning to taste.
