Blackened Shrimp Alfredo
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp bone-dry before seasoning — moisture prevents the signature blackened char.
- 2Get your cast-iron skillet screaming hot before adding shrimp for an authentic blackened crust.
- 3Cook shrimp in a single layer; batch-fry if needed to avoid overcrowding and steaming.
- 4Scrape up the browned bits (fond) from the skillet when adding cream — they're packed with Cajun flavor.
- 5Use freshly grated Parmesan from a block, not pre-shredded, for a silky, lump-free sauce.
- 6Reserve extra pasta water beyond ½ cup; it's your secret weapon for adjusting sauce consistency.
Adapt it for your goals.
Lighter cream option
Swap half the heavy cream for whole milk or half-and-half to reduce richness while keeping a silky sauce — perfect for weeknights when you want the flavor with less indulgence.
extra veggieExtra-veggie
Add sliced bell peppers, onions, or halved cherry tomatoes after searing the shrimp to build a more substantial, nutrient-packed dish with a sweet-savory balance.
spice level adjustSpice-level adjust
Dial the cayenne up or down (use 1/4 tsp for mild heat, 1 tsp for extra fire) to match your heat tolerance without losing the signature Cajun flavor profile.
Why this is on our healthy list.
High-Quality Protein
Shrimp provide lean, low-calorie protein that supports muscle maintenance and keeps you satisfied.
Rich in Antioxidants
Smoked paprika and cayenne are packed with capsaicin and carotenoids that help fight inflammation.
Calcium from Parmesan
Parmesan cheese contributes calcium for strong bones and teeth, plus a savory umami boost.
Moderate Carb Energy
Fettuccine offers sustained energy from complex carbohydrates, ideal for active individuals.
Frequently asked questions
Yes, but a heavy-bottomed stainless steel or carbon steel pan works best — avoid nonstick as it can't reach the high heat needed for a proper char.
