Blackened Shrimp Alfredo Recipe

A plate of blackened shrimp alfredo pasta.

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 661kcal

Author: Sabine Venier

Quickly cook up some shrimp with blackened seasoning, then mix it with fettuccine and creamy alfredo sauce, for a deliciously easy pasta dinner that only requires a few ingredients.

Step-by-step photos can be seen below the recipe card.

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Ingredients

For the Shrimp

1 pound large shrimp peeled and deveined
1 tablespoon olive oil
1½ tablespoons blackened seasoning (click for recipe!)
¼ teaspoon kosher salt

For Serving

12 ounces dry fettuccine pasta (¾ box)
2 cups Alfredo sauce (click for recipe!)
Chopped fresh parsley optional
Lemon wedges optional
Hot sauce optional

Instructions

Heat a large pot of water seasoned with salt until it boils. Cook the pasta until it's al dente, following the instructions on its packaging.
12 ounces dry fettuccine pasta
In a medium bowl, toss the shrimp with olive oil, blackening seasoning, and salt.
1 pound large shrimp, 1 tablespoon olive oil, 1½ tablespoons blackened seasoning, ¼ teaspoon kosher salt
Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until just opaque. Don't overcrowd the pan, as it will lower the heat and prevent proper cooking. Remove the shrimp from the pan and set aside.
In the same skillet, make the Alfredo sauce (click for recipe) or heat from a jar.
2 cups Alfredo sauce
Add the cooked shrimp back to the sauce and gently toss to coat. Drain the cooked pasta and add it to the pan, tossing with the shrimp and sauce.
Garnish with freshly chopped parsley. Serve immediately with optional lemon wedges and hot sauce for an extra kick.
Chopped fresh parsley, Lemon wedges, Hot sauce

Notes

If your sauce appears to be too thick, you can thin it out using some milk or cream. If it's too thin, let it cook down until it thickens.
Nutritional information does not include optional ingredients.

Storage: Store the shrimp and the pasta in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition