This tasty blackened shrimp pasta is packed with bold flavors! Juicy shrimp are perfectly seasoned and tossed with creamy pasta to create a satisfying meal. Yum!
Honestly, who can resist the combination of spicy shrimp and creamy goodness? I love making this dish when I want something quick and delicious for dinner—so comforting!
Key Ingredients & Substitutions
Pasta: I recommend using linguine or spaghetti as they hold the sauce well. If you want a gluten-free option, try gluten-free pasta or zucchini noodles for a lighter version.
Shrimp: Large shrimp are the star here! If shrimp isn’t available, you could swap in chicken or even tofu for a vegetarian option—just adjust the cooking time as needed.
Spices for Blackening: The paprika and cayenne really give this dish its kick! If you’re not a fan of heat, reduce the cayenne or use smoked paprika for a milder flavor. Other spices like cumin or chili powder can also work well.
Cream: I use heavy cream for richness, but half-and-half or a plant-based cream can substitute if you prefer a lighter or dairy-free option.
Cherry Tomatoes: Fresh cherry tomatoes add great flavor! If out of season, canned diced tomatoes can work too. Just add them earlier in the cooking process to soften.
How Do You Get the Perfect Blackened Shrimp?
Blackening shrimp is all about that tasty, crispy exterior. Here’s how to achieve it:
- First, make sure the shrimp are dry. Pat them with paper towels to avoid steaming instead of searing.
- Generously coat the shrimp with the blackening seasoning to build flavor.
- Heat your skillet to medium-high before adding the shrimp. This ensures a beautiful crust forms quickly.
- Cook the shrimp for just 2 minutes on each side. Don’t overcrowd the pan; if needed, cook in batches.
Letting the shrimp rest after cooking allows the juices to redistribute, keeping them tender. Trust me, you’ll love the crunchy, spicy goodness!
How to Make Blackened Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 ounces linguine or spaghetti pasta
For the Blackened Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking shrimp)
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or roughly chopped regular tomatoes)
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or reserved pasta water)
- Juice of 1/2 lemon
For Garnish:
- Fresh parsley, chopped
- Lemon wedges (optional, for serving)
Time Needed:
You will need about 25 minutes for this recipe—10 minutes for prep and about 15 minutes for cooking. It’s quick, easy, and perfect for a weekday dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Begin by cooking the pasta according to the package instructions until it is al dente. Once done, drain the pasta and set it aside. Remember to take out 1/4 cup of the pasta water before draining—it might come in handy later!
2. Preparing the Blackening Seasoning:
In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper together. This blend will give your shrimp that fantastic blackened flavor.
3. Seasoning the Shrimp:
Pat the shrimp dry with paper towels to ensure they sear nicely. Then, sprinkle the blackening seasoning evenly over both sides of the shrimp, making sure each piece is well coated.
4. Cooking the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook the shrimp for about 2 minutes per side, or until they are blackened and opaque. Then, remove the shrimp from the skillet and set them aside.
5. Making the Sauce:
In the same skillet, lower the heat to medium and add butter along with the minced garlic. Sauté for about 1 minute, or until the garlic is fragrant. Be careful not to burn it!
6. Adding the Tomatoes:
Next, add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften up.
7. Preparing the Creamy Sauce:
Pour in the heavy cream and chicken broth (or the reserved pasta water). Stir everything together and allow the sauce to gently simmer for about 3 minutes until it thickens slightly.
8. Combining the Pasta:
Stir in the lemon juice, then return the cooked pasta to the skillet. Toss to generously coat the pasta in the rich creamy sauce.
9. Adding the Blackened Shrimp:
Gently fold the cooked blackened shrimp into the pasta, allowing them to warm through for about 1-2 minutes.
10. Serve it Up:
Transfer your delicious pasta and shrimp to serving bowls. Top with chopped fresh parsley and serve with lemon wedges on the side for an extra burst of flavor. Enjoy this delightful dish!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is to place them in the fridge overnight. If you’re short on time, you can also place them in a sealed plastic bag and submerge it in cold water for about 20-30 minutes.
How Can I Make This Pasta Lighter?
To lighten up the dish, you can use half-and-half or a plant-based cream alternative instead of heavy cream. Additionally, consider adding more vegetables like spinach or bell peppers to boost the nutrition without adding too many calories.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream on hand, you can use sour cream or Greek yogurt for a tangy flavor. Just mix it with a little milk to achieve a creamy consistency, but be careful not to add the yogurt directly to high heat as it may curdle.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop with a splash of broth or water to revive the sauce. Just be careful not to overcook the shrimp again!