Blackened Shrimp Alfredo
Blackened shrimp alfredo, made with creamy homemade Alfredo sauce, smoky spiced shrimp, and fettuccine is an easy restaurant-style dinner.
Servings 4 people
Calories 880kcal
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.
Nutrition
Serving: 2cups | Calories: 880kcal | Carbohydrates: 70g | Protein: 42g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 260mg | Sodium: 1150mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 4mg
