Spicy Seafood Pasta Perfection

This creamy blackened shrimp Alfredo transforms ordinary pasta night into a restaurant-worthy experience. The contrast between spicy blackened shrimp and velvety Alfredo sauce creates a perfect harmony of flavors that will make your taste buds dance.

I first made this dish when trying to recreate my favorite seafood restaurant's signature pasta at home. After several attempts at balancing the spice level just right, my family now requests this "fancy dinner" almost weekly.

Ingredients

• Large shrimp peeled and deveined the star of the dish that absorbs the blackened seasoning beautifully
• Blackened seasoning creates that distinctive spicy crust look for one with paprika and cayenne for authentic flavor
• Unsalted butter essential for both blackening the shrimp and creating a rich Alfredo base
• Heavy cream provides the luxurious texture real cream makes a significant difference in flavor
• Freshly grated Parmesan cheese forms the foundation of authentic Alfredo always grate it yourself for proper melting
• Fettuccine pasta the traditional choice with wide noodles that hold the sauce perfectly

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add fettuccine and cook until al dente about 8-10 minutes depending on your pasta. The pasta should still have a slight bite to it. Before draining reserve a cup of starchy pasta water this is your secret weapon for adjusting sauce consistency later.

Prepare the Shrimp

Thoroughly pat the shrimp dry with paper towels moisture is the enemy of proper blackening. Toss them in blackened seasoning making sure each piece is evenly coated. The seasoning should form a visible layer on each shrimp for maximum flavor impact.

Blacken the Shrimp

Heat butter and olive oil in a large skillet until the butter is fully melted and slightly bubbling but not burning. Arrange shrimp in a single layer giving each piece adequate space. Cook approximately 2-3 minutes per side until they develop a deep reddish brown crust and turn pink and opaque. Remove and set aside on a warm plate.

Make the Alfredo Sauce

In the same skillet melt butter over medium low heat preserving all the flavorful bits from the shrimp. Add minced garlic and cook just until fragrant about 30 seconds being extremely careful not to burn it. Pour in heavy cream slowly stirring continuously to incorporate the browned bits from the pan. Bring to a gentle simmer where small bubbles barely break the surface letting it reduce slightly for 2-3 minutes.

Add Parmesan and Finish Sauce

Gradually sprinkle in freshly grated Parmesan while continuously stirring in a figure eight motion. The cheese should melt smoothly into the sauce creating a velvety texture. Season with salt and pepper tasting as you go. For brightness add lemon juice and fresh parsley if desired.

Combine and Serve

Add drained pasta directly to the sauce tossing gently but thoroughly until every strand is coated. If the sauce seems too thick add reserved pasta water a tablespoon at a time until you reach the perfect silky consistency. Gently fold in the blackened shrimp distributing them evenly throughout the pasta.

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The blackened seasoning is truly what makes this dish special. I discovered the magic of making my own blend after running out mid recipe once the freshly ground spices created such an amazing depth of flavor that I never went back to store bought versions.

Perfect Pairings

Complement this rich pasta with a crisp green salad dressed with a light vinaigrette. The acidity will cut through the creamy sauce and refresh your palate between bites. A simple arugula salad with lemon juice olive oil and shaved Parmesan works beautifully.

Troubleshooting Your Sauce

Alfredo sauce can be temperamental but mastering it is simple with a few key techniques. If your sauce breaks or becomes grainy you likely added the cheese too quickly or had the heat too high. Turn heat to lowest setting add a splash of pasta water and whisk vigorously. For thickening let the sauce simmer longer before adding pasta rather than adding more cheese which can make it stringy.

Make It Your Own

While traditional Alfredo sauce contains just cream butter and cheese this recipe can be customized to your preference. Cajun seasoning can replace blackened for a different spice profile. Add roasted red peppers for sweetness and color or fold in fresh spinach at the end for a nutritional boost. For a deeper seafood flavor consider adding a few tablespoons of clam juice to the sauce.

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Recipe FAQs

→ Can I substitute the shrimp with another protein?

Yes! While blackened shrimp adds a classic seafood flavor, you can substitute blackened chicken, salmon, or even tofu for those with shellfish allergies. The blackening technique works well with many proteins - just adjust cooking times accordingly.

→ How spicy is this dish?

The spice level comes from the blackened seasoning, which provides moderate heat that's balanced by the creamy Alfredo sauce. You can easily adjust the heat by reducing cayenne in your blackened seasoning or adding red pepper flakes for extra spice.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components separately. Cook the shrimp and make the sauce up to a day ahead, storing separately in the refrigerator. When ready to serve, gently reheat the sauce, cook fresh pasta, and combine with the shrimp. Add a splash of cream if the sauce thickens too much.

→ What sides pair well with this pasta dish?

A simple green salad with a light vinaigrette provides a refreshing contrast to the rich pasta. Garlic bread makes an excellent accompaniment for soaking up extra sauce. Roasted asparagus or sautéed green beans also complement the flavors nicely.

→ How do I prevent my Alfredo sauce from breaking or becoming grainy?

To achieve a smooth Alfredo sauce, use freshly grated Parmesan (pre-shredded contains anti-caking agents), add cheese gradually while the heat is low, and stir constantly. If your sauce seems to separate, a splash of pasta water and gentle whisking can help reunite the ingredients.

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well. Thaw completely and pat very dry before seasoning to ensure proper blackening. The drier the shrimp, the better the blackened crust will develop during cooking.