Blackened Shrimp Pasta Alfredo
Blackened Shrimp Pasta Alfredo
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces fettuccine
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the blackening seasoning until evenly coated.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 3
While the pasta cooks, heat the olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque with a nice crust. Remove shrimp from the skillet and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. In the same skillet (no need to clean), melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil.
⏱️ 5 min
- 5
Gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and black pepper. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 6
Add the drained fettuccine and cooked shrimp to the Alfredo sauce. Toss gently to coat everything evenly. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Shrimp Pasta Alfredo
Ingredients
For the Blackened Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 12 ounces fettuccine
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with the blackening seasoning until evenly coated.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 3
While the pasta cooks, heat the olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque with a nice crust. Remove shrimp from the skillet and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. In the same skillet (no need to clean), melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil.
⏱️ 5 min - 5
Gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and black pepper. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 6
Add the drained fettuccine and cooked shrimp to the Alfredo sauce. Toss gently to coat everything evenly. Garnish with fresh chopped parsley before serving.
⏱️ 5 min