Crispy Shrimp Pasta

This is one I found online, thanks to the "Kevin & Amanda" blog. I would say it's one of my favorite new dinner recipes we've tried recently. Kazi and I both really liked it, so it's one we've made for dinner several times since we first tried it. Here is a link to the original source with pictures, but I'll post the recipe here as well:

Crispy Shrimp Pasta

4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt (I probably use 1/2 tsp.)
1 tsp freshly ground pepper (again, I use only about 1/2 tsp.)
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp Cajun seasoning (She used Zatarain's  Creole seasoning. I really liked it, because it's flavorful but not too hot, and I'm a bit of a wimp when it comes to spices.)

Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine. (On her blog, she said to sprinkle generously with salt. It was a bit to salty for me, so I reduced it a little.) Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp 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. 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 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately. (I do usually need to thicken the sauce a little, but I usually use flour instead of cornstarch.)