Blackened Shrimp Alfredo with Garlic Bread

Instructions

1. 1

   Cook the pasta. Bring a large pot of water to a rolling boil. Add 2 tbsp of salt, then the fettuccine. Cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve about 1.5 cups of the starchy pasta water, then drain the pasta.

2. 2

   Prepare the blackening seasoning. While the pasta cooks, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, 0.5 tsp salt, and 0.5 tsp black pepper in a small bowl. Mix well.

3. 3

   Season and cook the shrimp. Pat the shrimp completely dry with paper towels. Place them in a bowl and toss with the blackening seasoning until evenly coated. Melt 2 tbsp of butter in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Cook for 1-2 minutes per side until opaque and a dark crust has formed. Do not overcrowd the pan; cook in batches if needed. Remove shrimp from the skillet and set aside.

4. 4

   Start the Alfredo sauce. In the same skillet, reduce the heat to medium. Add the remaining 6 tbsp of butter. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, scraping up any flavorful browned bits from the bottom of the pan.

5. 5

   Finish the sauce. Slowly whisk in the heavy cream. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese in small handfuls, whisking constantly until the sauce is smooth and creamy. Do not let the sauce boil after adding the cheese. Season with the remaining 1 tsp of salt and 0.5 tsp of black pepper.

6. 6

   Combine and serve. Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss thoroughly to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Divide the pasta among four plates, top with the blackened shrimp, and garnish with fresh parsley. Serve immediately.