Blackened Shrimp And Pasta
Blackened Shrimp and Pasta – A completely satisfying combination of blackened shrimp and pasta in a spicy flavorful sauce. Ready in 30 minutes. Good enough for date night or entertaining.
If you are struggling to get dinner on the table on weeknights then here is your solution. In my household, it gets pretty hectic sometimes and it’s so hard to find time to cook a decent meal on a weeknight. And this blackened shrimp and pasta fits the bill- not a whole lot of cooking but with tons of flavor.
Not only that it’s great for busy weeknights, but it’s also fantastic for a dinner date night with your partner. Yep! It’s as good as those you order at a fancy restaurant. No kidding! Not convinced? Read on.
What is Blackening?
Blackening is the Southern cooking technique of adding tons of flavor to fish, chicken, or any protein. In this case, it’s shrimp with very minimal effort (See my Blackened Salmon or Blackened Chicken HERE). Nothing fancy. And no special ingredients needed. In fact, I bet you already have the spices somewhere in your pantry.
And if you don’t, you can always grab them at your local supermarket. This Blackened Seasoning is a blend of spices with a Cajun flair. If you don’t have this Homemade Blackened Seasoning HERE, you can also use a store-bought or my homemade Creole Cajun Seasoning HERE. As always, these spices can be reused over and over again. So don’t worry if you get a bottle of it coz it’ll be useful in your culinary journey.
The Shrimp Pasta Sauce
Now that you know what kind of spice is the star of the show, let’s go ahead and talk about the rest of the shrimp pasta sauce ingredients. Just a heads up, the list may appear that long, but most of them are already sitting in your pantry. We’re talking about…
- Olive or canola oil
- Sliced onion (see How to Cut Onions post)
- Minced Garlic (see How to Mince Garlic post)
- Thyme, parsley
- Smoked paprika
- Creole Seasoning or this Blackened Seasoning
- Worcestershire sauce
- Red or green bell pepper
- Chicken broth
My son doesn’t care that much for shrimp so I give it an extra kick. Knowing fully well he’s not going to touch it. But with the sauce, I don’t include any hot pepper so he can go for seconds and thirds if he desires. There is still a little kick from sauteing the shrimp. But I think he can handle it.
Should I Use Fresh or Frozen Shrimp?
Either fresh or frozen shrimp works for this Blackened Shrimp and Pasta recipe. But the downside with using frozen shrimp is that you have to thaw them first overnight in the refrigerator before you can season it with the spice.
What to Serve with Blackened Shrimp Pasta?
No matter how you put it together it’s a flavor combo that is impossible to resist. I couldn’t stop popping these shrimp in my mouth. You wouldn’t either. For this recipe, you can use either pasta- spaghetti or fettuccine. They all work. Also, you can omit the shrimp, and just use sausage or any protein.
Pro Tip: Before you make the sauce start by boiling the pasta according to your packet instructions. So it will be ready at the same time as the sauce.
Other than pasta, you can also serve the following below for a sumptuous family dinner!
- Oven Roasted Corn on the Cob
- Grilled or sauteed veggies
- Homemade Garlic Bread
- Homemade Breadsticks
More Shrimp Pasta Recipes
Wanna explore other shrimp and pasta recipes? I’ve got loads for you. Enjoy!
How To Make Blackened Shrimp Pasta
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside. Generously season the shrimp with blackened spices and salt to taste. Heat oil/butter over medium heat in a heavy-bottomed Dutch. Sauté for about 3 -5 minutes shrimp set aside. Add onions, tomatoes, and garlic. Stir for about a minute. Then add thyme, paprika, Creole, or blackened spice, followed by bell peppers, chicken broth, salt, and Worcestershire sauce. Bring it to a boil then simmer for about 7-10 minutes.
Mixed pasta or fettuccine. And toss with shrimp or serve blackened shrimp on top. Garnish with parsley, if desired.
Watch How To Make It
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This recipe was first published in June 2016 and has been updated with a video and a narrative.
Blackened Shrimp And Pasta
Ingredients
Blackened Shrimp
- 1 pound medium shrimp , peeled and deveined
- 1 ½ tablespoons paprika
- 1 teaspoon dried thyme
- ½-1 teaspoon oregano , flaked
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- salt to taste
Pasta and Sauce
- 8 ounce spaghetti or fettuccine
- 2 tablespoons butter or olive oil
- ½ medium onion sliced
- 2-3 medium tomatoes , diced
- 2 teaspoon minced garlic
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Creole spice or blackened spice
- 1 medium red or green bell pepper sliced
- 1 cup or more chicken broth
- salt to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley , for garnishing (optional)
Instructions
- Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
- Generously season the shrimp with blackened spices and salt to taste. Heat oil/butter over medium heat in a heavy bottomed Dutch.
- Sauté for about 3 -5 minutes shrimp set aside.
- Add onions, tomatoes, and garlic. Stir for about a minute. Then add thyme, paprika, Creole or blackened spice, followed by bell peppers, chicken broth, salt, and Worcestershire sauce.
- Bring it to a boil then simmer for about 7-10 minutes.
- Mixed pasta or fettuccine . And toss with shrimp or serve blackened shrimp on top. Garnish with parsley, if desired.
Tips & Notes:
- Leave the cayenne pepper when making your very own Creole seasoning, if you don't want any heat in this shrimp pasta recipe.
- You can use any type of pasta for this recipe.
- Feel free to swap shrimp with sausage or any protein.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
This dish is “out of this world” GOOD. We love the heat in this recipe.
Thanks,
Nora
Glad to hear this.
Could I use canned diced tomatoes with this recipe? If so, are there any changes I’d need to make to the recipe otherwise?
Yes you can use canned diced tomatoes . No you don’t have to make any changes to it. Happy Cooking
Hola Imma; totalmente Es-pec-ta-cu-lar. Delicioso. La fotografia y el video, nó 10, es 20, ji ji ji Besitos
P, D. Me equivoqué y puse éste comentario en condimento criollo. Que tooooonta! Sorry
Goodness! This looks so good! Can’t wait to try your recipe
Yaay! I’m excited for you as well. Please do let me know how it turned out for you. Enjoy!
I made this and I loved the overall taste but did not like the pieces of green/red pepper and pieces of tomato in it. This is just a personal thing that I don’t like in anything. But I think the next time I will still use same ingrients but chop them a lot smaller so it is more smooth saucy instead of chunky. I too think it would be delicious on chicken. I loved the blackened spice mixture; had a little left so I’m putting it on my steak tonight.
Just love all of your recipes. Thank you for sharing. 🙂
Loved it but wow mine looked nothing like the video lol. My wife said it was too spicy so I guess that means more for me!!!! Will definitely try again with chicken and then with both chicken and shrimp.
So happy to hear you liked it. Next time leave out the cayenne pepper when making the creole seasoning, so wifey can enjoy it too!
Thanks for taking time out to share your thoughts.
This meal is Restaurant Quality.. and then some!! Only change is a little bit less cayenne. This was a very enjoyable dish.
I’m not a great cook but I try. I made this the other day and it came out so good! I was so proud of it. The instructions were easy to follow. Thank you for sharing this recipe.
My pleasure ! So happy to hear it worked out for you . Thanks for the feedback-Becky
Can you provide tips on how to double the order?
Hey Imma,
Just wanted to let you know this recipe is AMAZING. I’m making it for the 3rd time tonight! I wish I could post a picture to show how delicious it looks! Thanks for a great recipe!
WOhooo! I’m glad you like it, Bree!