This recipe for Crispy Shrimp Pasta has you pan frying the shrimp first to crisp it up.
Cook pasta according to package directions.
Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tablespoon flour over the shrimp, and 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 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 2-3 minutes per side. Remove to plate.
Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.
Add the sliced peppers and asparagus tips and cook for 3 minutes.
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 seasonings as desired (salt, pepper, cajun seasonings, etc.)
Add the drained pasta and shrimp to the sauce, and stir to combine.
If you have trouble getting the sauce to thicken, thoroughly mix 1 tablespoon cornstarch with 4 tablespoons cold water and add to the sauce. Sauce will thicken immediately.