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Spicy, smoky blackened shrimp served over a bed of creamy, decadent fettuccine Alfredo. A classic Cajun-inspired pasta dish that comes together in under 30 minutes for a restaurant-quality meal at home.
For 4 servings
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.
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.
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.
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.
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.
Spicy, smoky blackened shrimp served over a bed of creamy, decadent fettuccine Alfredo. A classic Cajun-inspired pasta dish that comes together in under 30 minutes for a restaurant-quality meal at home.
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 968.32 calories per serving with 42.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
Replace the shrimp with thinly sliced chicken breast or andouille sausage. Adjust cooking times accordingly.
Sauté sliced bell peppers and onions with the garlic, or wilt in a few handfuls of fresh spinach at the end for added nutrients and color.
For a less rich sauce, you can substitute half-and-half for the heavy cream. The sauce will be thinner, so you may need to simmer it a bit longer or add a teaspoon of cornstarch slurry to thicken.
Increase the cayenne pepper to 1 tsp or add a pinch of red pepper flakes to the sauce for extra heat.
Shrimp and Parmesan cheese provide high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
The Parmesan cheese and heavy cream contribute a significant amount of calcium, a mineral crucial for strong bones and teeth, as well as proper nerve and muscle function.
A single serving of this Blackened Shrimp Alfredo contains approximately 1100-1200 calories. It is a rich and indulgent dish, primarily due to the butter, heavy cream, and Parmesan cheese in the Alfredo sauce.
This dish is a decadent treat rather than a health food. It is high in calories, saturated fat, and sodium. While it provides a good amount of protein from the shrimp, it's best enjoyed in moderation as part of a balanced diet.
Yes, absolutely. Simply substitute the traditional fettuccine with your favorite brand of gluten-free fettuccine or another long-cut gluten-free pasta. Cook according to the package instructions.
Graininess in Alfredo sauce is usually caused by one of two things: using pre-shredded cheese, which has anti-caking agents, or adding the cheese when the sauce is too hot, causing it to break. Always use freshly grated Parmesan and add it over very low heat, whisking until smooth.
For a lighter sauce, you can use half-and-half or whole milk. However, the sauce will not be as thick or rich. To compensate, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold milk and whisking it into the sauce to help it thicken.
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