This Blackened Shrimp Pasta is a tasty dish with juicy shrimp coated in spicy seasonings, served over a bed of creamy pasta. It’s a meal that warms your heart and tantalizes your taste buds!
You’ll love how quick it is to whip up after a long day. Plus, who can resist those vibrant flavors? I always save a little extra shrimp for snacking—can you blame me? 😄
Key Ingredients & Substitutions
Pasta: Linguine is my go-to for a nice bite, but fettuccine or even spaghetti works well. If you’re gluten-free, try using rice noodles or a gluten-free pasta blend.
Shrimp: Large shrimp are perfect here, but if you prefer, you can use other seafood like scallops or even chicken for a different twist.
Blackening Seasoning: The mix of spices builds flavor. If you don’t have everything, you can substitute with Cajun seasoning. Watch out for salt, as it’s already included in many premade blends!
Heavy Cream: This creates a rich sauce. For lighter options, consider using half-and-half or coconut cream if you’re looking for dairy-free alternatives.
Tomatoes: Fresh cherry tomatoes add color and sweetness. If off-season, canned diced tomatoes work great, so don’t worry if fresh ones aren’t available.
How Do I Cook Shrimp Perfectly?
Cooking shrimp can be tricky, as they quickly go from tender to rubbery. Here’s how to get them just right:
- Start with a hot skillet—medium-high heat is perfect.
- Toss the shrimp in olive oil and seasoning, ensuring all sides are coated.
- Cook for only 2-3 minutes per side. You’ll know they’re done when they turn pink and opaque.
- Keep a close eye on them! Even a minute too long can make a big difference.
I always recommend taking them out of the pan as soon as they’re cooked. You can toss them back in with the pasta later to warm through without overcooking!
Blackened Shrimp Pasta Recipe
Ingredients You’ll Need:
For the Pasta:
- 12 oz linguine or fettuccine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil (for shrimp)
For the Blackening Seasoning:
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, chopped (or canned diced tomatoes)
- 1 cup heavy cream
- 1/4 cup chicken broth or white wine
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. That includes boiling the pasta and creating the rich, creamy sauce with perfectly blackened shrimp. It’s quick enough for a weeknight dinner but fancy enough for guests!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by cooking the linguine according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once done, drain it carefully, but keep a little of that pasta water (about 1/4 cup) in case you need to adjust your sauce later. Set the pasta aside.
2. Make the Blackening Seasoning:
In a small bowl, mix together the paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, salt, and black pepper. This seasoning blend will give your shrimp that wonderful, bold flavor!
3. Season the Shrimp:
Toss the peeled shrimp in a bowl with the 2 tablespoons of olive oil and all that wonderful seasoning. Make sure each shrimp is well-coated. This is where the magic begins!
4. Cook the Shrimp:
Heat up a heavy skillet or cast-iron pan over medium-high heat. Once it’s hot, carefully add the seasoned shrimp to the pan. Cook them for about 2-3 minutes on each side until they’re beautifully blackened and cooked through. Once they’re done, take them out of the pan and set them aside for later.
5. Make the Sauce:
Using the same pan, drop in 1 tablespoon of butter. When it’s melted and bubbly, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then toss in the chopped tomatoes, and let them cook down for about 2-3 minutes until they soften up.
6. Add Liquid:
Pour in the chicken broth (or white wine) and let it reduce slightly in the pan for about 2 minutes. This step is crucial for building the flavor in your sauce!
7. Create a Creamy Base:
Now, add in the heavy cream and let it simmer for 3-4 minutes. You’re looking for the sauce to thicken a bit. Season with salt and pepper to your taste during this step.
8. Combine Pasta and Sauce:
Gently add the cooked pasta to the creamy sauce, tossing it all together to coat the noodles well. If you find the sauce is a little thick, add a splash of the reserved pasta water to loosen it up until you reach your desired creamy consistency.
9. Add Shrimp:
Finally, bring back the blackened shrimp to the pan and toss everything together briefly, just to warm the shrimp through. You don’t want to cook them any longer.
10. Serve:
Plate your Blackened Shrimp Pasta and sprinkle it with freshly chopped parsley for a pop of color and added flavor. Enjoy your delightful meal!
Your flavorful and spicy Blackened Shrimp Pasta is now ready to impress your family or friends—dig in!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. The best way to thaw shrimp is to place them in the refrigerator overnight. If you’re short on time, you can also submerge them in cold water for about 15-20 minutes. Pat them dry to remove excess moisture before seasoning and cooking.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or even a combination of milk and butter for a lighter option. If you’re looking for a dairy-free alternative, consider using coconut cream or a plant-based cream.
How Do I Adjust the Spice Level?
To adjust the spice level, simply decrease the amount of cayenne pepper in the blackening seasoning. You can also omit it altogether if you prefer a milder flavor. Alternatively, if you want it spicier, consider adding a pinch of red pepper flakes to the sauce!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or cream to restore the sauce’s creaminess if needed.
