Blackened Shrimp Alfredo

Name: Blackened Shrimp Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 400 g fettuccine pasta (dried); 500 g shrimp (large, peeled and deveined, tails removed); 1 tsp smoked paprika; 0.5 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt (for pasta water); 1 pinch black pepper; 2 tbsp butter (unsalted); 4 pcs garlic (cloves, minced); 1 tbsp all-purpose flour; 1.5 cup heavy cream; 0.5 cup water (reserved pasta water); 0.75 cup parmesan cheese (freshly grated); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

Plump, juicy shrimp coated in a bold Cajun spice blend and seared until beautifully charred, then tossed with silky fettuccine in a rich, creamy Parmesan sauce. This crowd-pleaser brings Louisiana heat to classic Italian comfort in under 40 minutes.

PREP

15m

COOK

20m

SERVES

1 CUP

931 cal

SERVINGS

METHOD · 6 STEPS

boil · ~12 min
Cook the fettuccine.
1.Bring a large pot of water to a rolling boil and add 1 tsp salt.
2.Cook fettuccine according to package directions until al dente.
3.Reserve ½ cup pasta water, then drain the pasta in a colander.
prep · ~3 min
Make the blackening spice blend.
1.Pat the shrimp completely dry with paper towels.
2.In a bowl, mix smoked paprika, cayenne, dried oregano, garlic powder, onion powder, 1 pinch salt, and black pepper.
3.Toss the shrimp in the spice blend until evenly coated.
TIPDrying the shrimp helps the spices stick and ensures a deep char instead of steaming.
fry · ~7 min
Blacken the shrimp.
1.Heat a large cast-iron skillet over high heat until smoking hot.
2.Add 1 tbsp butter and swirl to coat the pan.
3.Place shrimp in a single layer and sear 2-3 minutes per side until charred and cooked through.
4.Transfer shrimp to a plate and set aside.
TIPDon't crowd the pan — cook shrimp in two batches if needed to get a proper sear instead of steaming.
saute · ~5 min
Build the Alfredo sauce.
1.Reduce heat to medium and add remaining 1 tbsp butter to the same skillet.
2.Add minced garlic and sauté until fragrant, about 30 seconds.
3.Whisk in the flour and cook for 1 minute, stirring constantly.
4.Slowly pour in the heavy cream while whisking to prevent lumps.
5.Simmer until the sauce thickens slightly, about 2-3 minutes.
TIPScrape up the browned bits from the shrimp while adding the cream — they add incredible flavor to the sauce.
mix · ~2 min
Combine pasta and sauce.
1.Remove skillet from heat and stir in the grated Parmesan cheese until melted and smooth.
2.Whisk in reserved pasta water a little at a time until the sauce reaches your desired consistency.
3.Add the drained fettuccine and toss to coat evenly in the sauce.
assemble · ~1 min
Plate the dish and garnish.
1.Divide pasta among four bowls or plates.
2.Top with blackened shrimp and sprinkle with chopped fresh parsley.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp bone-dry before seasoning — moisture prevents the signature blackened char.
2
Get your cast-iron skillet screaming hot before adding shrimp for an authentic blackened crust.
3
Cook shrimp in a single layer; batch-fry if needed to avoid overcrowding and steaming.
4
Scrape up the browned bits (fond) from the skillet when adding cream — they're packed with Cajun flavor.
5
Use freshly grated Parmesan from a block, not pre-shredded, for a silky, lump-free sauce.
6
Reserve extra pasta water beyond ½ cup; it's your secret weapon for adjusting sauce consistency.

RECIPE VARIATIONS