Blackened Shrimp Alfredo
Blackened shrimp alfredo, made with creamy homemade Alfredo sauce, smoky spiced shrimp, and fettuccine is an easy restaurant-style dinner.
If creamy comfort food and bold Southern-style flavor had a baby, this would be it. Blackened Shrimp Fettuccine Alfredo combines tender pasta, a rich homemade Alfredo sauce, and smoky, spice-crusted shrimp for a restaurant-worthy meal you can make at home—no reservations required.
This dish is indulgent without being fussy, perfect for date night, entertaining, or when you’re just craving something unapologetically creamy with a little kick.
Recipe at a glance
- Big flavor, simple ingredients – Pantry spices and basic dairy do all the heavy lifting.
- Perfectly balanced heat – Blackened shrimp add spice without overpowering the sauce.
- Better than takeout – Creamier, fresher, and customizable.
- Great for entertaining – Feels fancy but comes together quickly.
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Ingredients you will need
Blackened Shrimp Fettuccine Alfredo is one of those recipes that feels special every time you make it. To make this recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Shrimp – Large shrimp are ideal here—they stay juicy under high heat and develop that signature blackened crust. You can adjust the amount depending on whether you want shrimp as a topping or a star.
- Blackening Seasoning – A mix of smoked paprika, herbs, garlic, and cayenne gives the shrimp deep flavor and color. It’s bold, smoky, and just spicy enough to stand up to the Alfredo. You can buy premade spice blends at the grocery store, or you can make your own homemade blackened seasoning.
- Heavy Cream & Parmesan Cheese – This is a real-deal Alfredo, not a shortcut sauce. Heavy cream creates richness, while freshly grated Parmesan melts smoothly and adds savory depth.
- Fettuccine Noodles – Wide noodles are perfect for clinging to the creamy sauce, ensuring every bite is coated.
Need help removing the shells from your shrimp? Check out this post on how to peel and devein shrimp. Also, don’t throw away those shrimp shells. Save them to make a rich and delicious homemade shrimp stock.
Substitutions and variations
- Add vegetables: Sautéed mushrooms, spinach, or blistered cherry tomatoes are great additions.
- Extra heat: Increase the cayenne or add more crushed red pepper flakes.
- Protein swap: This recipe also works beautifully with blackened chicken or scallops.
- Lighter option: Use half-and-half instead of heavy cream (the sauce will be thinner, but still tasty).
How to make blackened shrimp alfredo
Step 1: Bring a large pot of well-salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve ½ to 1 cup of pasta water, then drain and set the pasta aside.
Step 2: Pat the peeled and deveined shrimp dry with paper towels and place them in a bowl. Drizzle with olive oil. Toss the shrimp with the blackened seasoning until evenly coated with the spices.
Step 3: Heat a large skillet over medium-high heat. Add a small amount of oil if needed. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes per side until the shrimp are blackened on the outside and fully cooked through. Remove the shrimp from the skillet and set aside.
Step 4: In the same skillet or a large pot, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and crushed red pepper flakes if using.
Step 5: Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Step 6: Top the pasta with the blackened shrimp. Garnish with fresh parsley, extra Parmesan cheese, and lemon wedges if desired. Serve immediately.
Tips for the best blackened shrimp alfredo
- Don’t overcrowd the pan when cooking the shrimp. High heat + space = better blackening.
- Grate your own Parmesan —it melts smoother than pre-shredded.
- Reserve pasta water before draining. It’s your secret weapon for loosening the sauce without watering it down.
- Season gradually—the Parmesan adds salt, so taste before adding more.
Serving suggestions
Serve this dish hot with:
- Garlic bread or crusty French bread
- Tomato, basil, and mozzarella salad or marinated asparagus
- A glass of chilled white wine or sparkling water with lemon
Storage and reheating instructions
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or microwave with a splash of cream or milk to loosen the sauce. Avoid high heat to prevent separation.
Blackened shrimp alfredo FAQ’s
Yes. Just be sure to thaw the shrimp completely and pat them very dry before seasoning. Excess moisture will prevent the shrimp from blackening properly.
This dish is best served fresh, but you can prep components ahead. Season the shrimp and grate the Parmesan up to a day in advance. Cook everything just before serving for the best texture.
Fettuccine absorbs sauce quickly. Always reserve pasta water and add it as needed to loosen the sauce. Reheating gently with a splash of cream or milk also helps restore creaminess.
Freshly grated Parmesan is best. Pre-shredded cheese contains anti-caking agents that can cause the sauce to become grainy.
Can I use a different pasta for alfredo?
Yes. Linguine, tagliatelle, or even penne work well, but fettuccine is ideal because it holds the creamy sauce best.
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Blackened Shrimp Alfredo
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons blackening seasoning
- 4 tablespoons butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 ½ cups grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 16 ounces uncooked fettuccine noodles
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½–1 cup of pasta water, drain the noodles, and set aside.
- Toss the shrimp in a medium bowl with the oil and the blacking seasoning mixture until coated.
- Heat a skillet over medium high heat. Add a bit of oil or one tablespoon of butter if needed. Cook the shrimp in the hot skillet for 1–2 minutes per side until blackened. Remove the shrimp and set aside.
- Melt the butter in a large pot. Sauté the garlic until fragrant, about 30 seconds.
- Add the cream, and simmer on medium low heat until warmed.
- Whisk in Parmesan until smooth. Season to taste. Add pasta water as needed if the sauce is too thick.
- Toss the pasta in the sauce and stir to coat.
- Add a serving of hot fettuccine noodles to each plate and top with the shrimp. Garnish with fresh chopped parsley or additional Parmesan cheese.
Video
Notes
- Dry shrimp = better crust: Pat the shrimp very dry before seasoning. Moisture prevents proper blackening.
- Use a hot pan: The skillet should be hot before adding the shrimp to achieve that signature blackened exterior.
- Fresh Parmesan is key: Grate Parmesan from a block for the smoothest Alfredo sauce. Pre-shredded cheese may cause graininess.
- Low heat for the sauce: Keep the Alfredo at a gentle simmer. High heat can cause the sauce to separate or become greasy.
- Pasta water is your friend: Always reserve pasta water. It helps loosen the sauce while keeping it creamy and cohesive.
- Adjust consistency at the end: Alfredo thickens as it cools, so keep it slightly looser than your final desired texture.
- Serve immediately: This dish is best enjoyed fresh for the creamiest sauce and juiciest shrimp.
This is one of my favorite pasta dinners to make. The blackened shrimp adds just the right amount of heat, and the creamy Alfredo balances it perfectly. It feels fancy but comes together fast, which makes it perfect for busy nights or easy entertaining.