Cajun Shrimp Pasta

• 8 oz pasta, cooked to package directions
• 1 1/2 lbs large (16-20 ct per pound) raw shrimp, peeled and deveined
• 1/2 teaspoon EACH: dried oregano, garlic powder, paprika, cayenne pepper, black pepper
• 2 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 tablespoon tapioca starch
• 1 cup light cream
• 1/2 cup grated parmesan cheese
• 1 cup grape tomatoes, sliced in half
• 3 cups fresh baby spinach, roughly chopped

chopped parsley, for garnish

1. Prepare pasta according to package directions. While pasta is cooking, mix spices. Reserve 1/2 teaspoon for later. Sprinkle shrimp with remaining spices and toss to coat.
2. Sprinkle shrimp with flour and toss.
3. Heat butter and oil in a large skillet over medium/high heat. Add shrimp and cook 1 to 2 minutes per side, until shrimp is pink. Remove shrimp to a plate and set aside.
   1. Reserve 1/4 cup of chicken broth. Add remaining chicken broth and light cream to the skillet and stir in remaining 1/2 teaspoon of spice mixture.
   2. Add tapioca starch to the reserved chicken broth and stir until smooth. Stir into skillet. Bring liquid to a boil, then reduce the heat to a simmer. Stir in parmesan. Taste for seasoning; add cayenne pepper for more spice, if desired.
   3. Add shrimp and tomatoes into the cream sauce, stir until heated through. Add spinach just before serving and stir until wilted.
   4. Toss with pasta and serve. Sprinkle with chopped parsley, if desired.