Description

Indulge in the irresistible combination of spicy blackened shrimp and creamy Alfredo sauce. This blackened shrimp Alfredo recipe delivers a flavorful and satisfying pasta dish that’s perfect for a weeknight dinner or a special occasion. The blackened seasoning adds a wonderful kick that complements the rich, comforting Alfredo, creating a truly unforgettable meal.

Ingredients

For the Blackened Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons blackened seasoning
2 tablespoons unsalted butter
1 tablespoon olive oil

For the Alfredo Sauce:

1/2 cup (1 stick) unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper to taste
Optional: 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley

For the Pasta:

1 pound fettuccine pasta
Salt for pasta water

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the Shrimp: Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the blackened seasoning, ensuring they are evenly coated.
3. Blacken the Shrimp: Heat butter and olive oil in a large skillet over medium-high heat until hot. Add shrimp in a single layer (cook in batches if necessary). Cook for 2-3 minutes per side, or until blackened and cooked through, and pink and opaque. Remove shrimp from skillet and set aside.
4. Make the Alfredo Sauce: In the same skillet, melt butter over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes to slightly thicken.
5. Add Parmesan and Finish Sauce: Gradually add freshly grated Parmesan cheese to the cream sauce, stirring constantly until cheese is melted and sauce is smooth. Season with salt and freshly ground black pepper to taste. If desired, stir in lemon juice and fresh parsley.
6. Combine and Serve: Add cooked and drained pasta to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Gently fold in the blackened shrimp.
7. Serve Immediately: Serve hot, garnished with extra grated Parmesan cheese and fresh parsley, if desired.

Notes

- Variations:
  - Spicier: Increase the amount of cayenne pepper in the blackened seasoning or add a pinch of red pepper flakes to the Alfredo sauce.
  - Vegetables: Add sautéed vegetables like spinach, broccoli, or bell peppers to the pasta for a heartier meal.
  - Creamy Pesto Alfredo: Stir in 2-3 tablespoons of pesto into the Alfredo sauce for a herby twist.
- Tips:
  - Ensure the shrimp is patted dry before seasoning to help the blackened seasoning adhere and create a nice crust.
  - Do not overcrowd the pan when blackening the shrimp; cook in batches if necessary to ensure even cooking and blackening.
  - Use freshly grated Parmesan cheese for the best melting and flavor in the Alfredo sauce. Pre-shredded cheese may not melt as smoothly.
- Allergies & Intolerances:
  - Gluten-Free: Use gluten-free pasta. Ensure blackened seasoning is gluten-free.
  - Dairy-Free: This recipe is not easily made dairy-free due to the Alfredo sauce. Dairy-free cream cheese and plant-based butter and cream alternatives could be experimented with, but may alter the taste and texture significantly. Parmesan cheese alternatives would also be necessary.
  - Shellfish Allergy: Omit shrimp for a classic Alfredo pasta or substitute with blackened chicken or tofu for a similar flavor profile.
- Taste Preferences:
  - Less Spicy: Reduce or omit cayenne pepper in the blackened seasoning.
  - Richer Alfredo: Use full-fat heavy cream and add an extra tablespoon of butter for a richer sauce.

Prep Time: PT-20M
Cook Time: PT-25M
Category: Main Course, Pasta, Seafood
Method: Stovetop
Cuisine: American, Italian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 750 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 55 g
Saturated Fat: 35 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 350 mg

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