This Blackened Shrimp Pasta is a flavorful dish that mixes spicy, blackened shrimp with creamy sauce and pasta. It’s sure to please anyone who loves a kick in their meal!
I enjoy making this dish because it’s quick and feels fancy! Just toss the shrimp in spices, and they cook in no time. Perfect for impressing dinner guests or treating yourself to something tasty!
Key Ingredients & Substitutions
Pasta: Linguine or fettuccine works best here, but you can switch it up! Spaghetti or even gluten-free pasta are great options if you prefer. Just adjust the cooking time according to the pasta you choose.
Shrimp: Use large shrimp for the best texture. If you can’t find fresh, frozen shrimp works just fine. Just remember to thaw them in advance! You can also substitute shrimp with chicken breast or tofu for a different protein option.
Spices: Smoked paprika is essential for that smoky flavor. If you don’t have it, regular paprika combined with a touch of cumin can be a good alternative. Adjust the cayenne pepper depending on how spicy you like it!
Cherry Tomatoes: These add a lovely sweetness. If you’re out of fresh tomatoes, canned diced tomatoes can be used—just drain them first. You might miss a bit of texture, but the flavor still holds!
How Can I Get My Shrimp Perfectly Blackened?
Getting that perfect blackened shrimp involves a few simple steps. The key is to cook the shrimp quickly over high heat to avoid overcooking.
- Make sure the shrimp are patted dry. Moisture can prevent them from getting that nice sear.
- Heat your skillet to medium-high before adding oil. Watch for it to shimmer, then add the shrimp in a single layer—don’t crowd the pan.
- Cook shrimp for about 2 minutes per side. Look for a nice dark crust. Remove them as soon as they turn pink and opaque!
This technique gives your dish that beautiful blackened appearance and irresistible flavor. Enjoy your cooking!
Blackened Shrimp Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz linguine or fettuccine pasta
For the Blackened Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp olive oil (for cooking shrimp)
For the Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/2 cup chicken broth or white wine (optional, for sauce)
- Juice of half a lemon
How Much Time Will You Need?
This dish takes about 20-25 minutes to prepare and cook. You’ll spend around 10 minutes on prep (cleaning shrimp, mixing spices) and 15 minutes cooking everything together. Quick and delicious!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for later.
2. Preparing the Spice Mixture:
In a small bowl, mix together smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. This mix will give your shrimp that wonderful blackened flavor!
3. Coating the Shrimp:
Pat the shrimp dry with paper towels. This helps them cook better. Toss the shrimp in the spice mixture until they are evenly coated with those yummy spices.
4. Cooking the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Add the shrimp in a single layer—they should be in one layer to cook evenly. Cook for about 2 minutes on each side until they are blackened and cooked through. Once ready, remove them from the skillet and set aside.
5. Making the Sauce:
In the same skillet that you used for the shrimp, add butter and let it melt. After it melts, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
6. Adding the Tomatoes:
Add the halved cherry tomatoes to the skillet and cook them for about 3 minutes, until they start to soften and release their juices.
7. Deglazing the Pan:
If you want a sauce, pour in chicken broth or white wine to deglaze the pan, scraping up any tasty bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
8. Combining Everything:
Toss the cooked pasta into the skillet with the sauce and tomatoes. Mix well to ensure the pasta is evenly coated.
9. Adding the Shrimp:
Now it’s time to return the blackened shrimp to the skillet. Gently toss all the ingredients together until the shrimp is heated through.
10. Finishing Touches:
Squeeze some lemon juice over the pasta, sprinkle with chopped fresh parsley, and your dish is ready to serve! Enjoy this delicious Blackened Shrimp Pasta while it’s hot.
Enjoy your flavorful Blackened Shrimp Pasta with the perfect blend of smoky spices and fresh ingredients!
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 do this is by placing them in the refrigerator overnight or putting them in a sealed bag and submerging them in cold water for a quick thaw.
What If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, you can substitute regular paprika with a pinch of cumin for a slightly smoky flavor. Alternatively, just use regular paprika on its own; the dish will still be delicious!
Can I Make This Pasta Ahead of Time?
Yes, you can prep components ahead of time! Cook the pasta, season the shrimp, and make the sauce in advance. Store them separately in airtight containers in the fridge for up to 2 days. Just combine and heat when you’re ready to eat!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
