Blackened Shrimp Pasta Recipe – Creamy, Spicy, and Irresistible!

There are moments when a dish just hits all the right notes. This Blackened Shrimp Pasta is one of those recipes—a delightful fusion of creamy, spicy, and savory that comes together in just 25 minutes. Whether you’re looking for a quick dinner or something to impress guests, this is the recipe for you! Shrimp lovers, prepare for a flavor-packed meal that will make its way into your regular rotation.

Why You’ll Love This Recipe

This pasta has it all—juicy, perfectly blackened shrimp with a slight Cajun kick, paired with a luxurious, creamy Parmesan sauce that clings beautifully to every fettuccine strand. The contrast of flavors and textures is incredible. It’s spicy but balanced, rich but not heavy, and incredibly simple to prepare. Plus, the smell when it’s cooking is absolutely divine!

Ready to dive into the details? Let’s make this together, step-by-step!

Ingredients You’ll Need

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning (adjust to your spice preference)
• 8 oz fettuccine pasta
• 1 tbsp butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• Crushed red pepper flakes for extra heat
• A squeeze of lemon juice for brightness
• Swap in linguine or spaghetti if you prefer a different pasta type

Tools You’ll Need

• A large pot for cooking pasta
• A deep skillet for the shrimp and sauce
• A pair of tongs for tossing pasta
• A sharp knife and cutting board for prepping shrimp and herbs

How to Make Blackened Shrimp Pasta

1. Cook the Pasta

Start by cooking your fettuccine according to the package instructions. You want it al dente so it can soak up all that amazing sauce later! Once cooked, drain it, but reserve a bit of pasta water just in case your sauce needs a little thinning.

2. Season the Shrimp

Toss the shrimp in olive oil and Cajun seasoning, making sure every shrimp is well-coated with the spicy blend. Trust me, this step is where all the flavor magic starts!

3. Sear the Shrimp

Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they’re beautifully blackened and perfectly cooked through. Remove the shrimp from the skillet and set aside. Don’t wipe out that pan—you want those shrimp drippings for the sauce!

4. Make the Creamy Parmesan Sauce

In the same skillet, melt a tablespoon of butter. Add the minced garlic and sauté until fragrant—just 30 seconds or so. Then, stir in the heavy cream and grated Parmesan cheese. Let it simmer gently, stirring occasionally, until the sauce thickens. Season with a pinch of salt and pepper.

5. Combine Everything

Toss the cooked fettuccine directly into the sauce, ensuring every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Now, add the blackened shrimp back on top, and give everything one final toss to combine.

6. Serve & Garnish

Transfer the pasta to a serving bowl (or straight to your plate—no judgment here!). Sprinkle with freshly chopped parsley for a pop of color and freshness. If you’re a fan of heat, this is the perfect time to sprinkle on some extra crushed red pepper flakes.

What to Serve with Blackened Shrimp Pasta

This dish is plenty satisfying on its own, but if you’re looking to round out the meal, here are a few pairing ideas:

• Garlic bread or a warm baguette to soak up that extra sauce.
• A light, fresh green salad with a lemon vinaigrette to balance the richness.

Tips for Perfect Shrimp Pasta Every Time

• Don’t overcook the shrimp! Shrimp only need a few minutes to cook through, so keep an eye on them. Overcooked shrimp can get rubbery.
• Adjust the Cajun spice to your liking. If you’re serving kids or guests with a milder palate, go easy on the seasoning. Or, kick it up a notch with extra spice!
• Prep ahead: You can peel and devein the shrimp earlier in the day to save time during dinner prep.

Storing Leftovers

If you have any leftovers (though it’s so good, that might be unlikely!), store them in an airtight container in the fridge for up to 2 days. To reheat, add a splash of milk or cream to loosen the sauce and warm gently in a skillet or microwave.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This will help them sear nicely.

Q: Is there a dairy-free option?
A: You can swap out the heavy cream for a plant-based alternative like coconut cream or cashew cream. For Parmesan, a vegan cheese substitute will work well too.

Q: Can I make this pasta gluten-free?
A: Yes! Just use your favorite gluten-free pasta brand. Everything else in the recipe is naturally gluten-free.

Wrapping It Up

There you have it—an easy, 25-minute Blackened Shrimp Pasta that’s creamy, spicy, and delicious. It’s the kind of weeknight dinner you can whip up without much fuss but still feel like you’ve made something special. The combination of blackened shrimp and creamy Parmesan sauce is truly irresistible.

If you’re craving more seafood pasta dishes, you should definitely check out these recipes for inspiration:

• Seafood Pasta with Linguine, Shrimp, and Mussels
• Spicy Shrimp Symphony Fried Rice
• Creamy Cajun Pasta with Succulent Shrimp and Spicy Sausage

If you try this recipe, I’d love to hear how it turned out! Leave a review or share a photo on Pinterest—just tag me at Pinterest: The Flavor Vault.

Nutritional Information (per serving)

• Calories: 580
• Protein: 32g
• Carbs: 46g
• Fat: 31g

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