Blackened Shrimp Pasta

Ingredients

• 454 g (1 lb)penne pasta
• To tasteblackened seasoning
• 454 g (1 lb)large shrimp, peeled and deveined
• 113 g (½ cup)butter
• 30 g (¼ cup)plain flour
• 480 ml (2 cups)half-and-half
• About 100 g (1 cup)grated Parmesan cheese
• To tastegarlic powder

Instructions

1. 1

   Cook the pasta

   Bring a large pot of water to the boil and cook the pasta according to the packet directions.

2. 2

   Season the pasta

   Sift ½ teaspoon of blackened seasoning over the cooked pasta and toss gently.

3. 3

   Season the shrimp

   Sift blackened seasoning over both sides of the shrimp.

4. 4

   Make the roux

   Melt the butter in a small saucepan over low heat, then stir in the flour.

5. 5

   Add the cream

   Stir constantly as you gradually pour in the half-and-half.

6. 6

   Thicken the sauce

   Raise the heat to medium and keep stirring until the sauce thickens.

7. 7

   Finish the sauce

   Stir in the Parmesan and garlic powder.

8. 8

   Cook the shrimp

   In a large frying pan over medium heat, cook the shrimp for 3 minutes on each side.

9. 9

   Combine everything

   Add the pasta and shrimp to the Alfredo sauce and toss to combine.

10. 10

    Serve the pasta

    Serve with crusty bread.

What is blackened shrimp pasta?

This is a creamy pasta dish built around shrimp coated in blackened seasoning, a spiced blend that gives the seafood a savoury, peppery edge. Blackening is associated with Cajun-style cooking, while this version pairs the seasoned shrimp with a Parmesan cream sauce and penne.

The contrast is what makes it work: the seasoning brings warmth, the sauce softens it, and the pasta catches both. It is a straightforward, American-style comfort-food combination rather than a traditional regional pasta recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 37g protein, 76g carbs, 29g fat.

Most of the carbohydrates come from the penne, while the butter, half-and-half and Parmesan contribute much of the fat. Shrimp and Parmesan provide protein, with the shrimp bringing the main lean protein portion. Serve with a green salad or vegetables to add freshness alongside the rich sauce.

Seasoning the shrimp and pasta

Pasta seasoning: the method specifies ½ teaspoon of blackened seasoning for the pasta, then calls for more on both sides of the shrimp. Since no separate shrimp quantity is given, add it gradually and adjust to the blend's saltiness and heat.

Shrimp: coat both sides evenly so the flavour is distributed through the dish. Patting the shrimp dry before seasoning can help the coating stay in place.

Building a smooth cream sauce

Flour and butter: stirring the flour into melted butter forms the base that thickens the sauce. Keep the heat low at this stage and stir until there are no dry patches.

Half-and-half: add it gradually while stirring constantly to help the mixture stay smooth. Once it is all in, raise the heat to medium and continue stirring until the sauce thickens.

Checking the shrimp and sauce

Shrimp: cook for 3 minutes on each side as the method directs. Look for shrimp that are opaque and curled; avoid leaving them in the pan once cooked, as they can become tough.

Sauce: it should coat the pasta rather than sit as a thin pool at the bottom. Stir in the Parmesan after thickening, then combine with the pasta and shrimp while everything is still warm.

Getting the timing right

Pasta: follow the packet timing and drain when tender, then toss with the measured seasoning while it is still warm. If the pasta finishes before the sauce, keep it ready to combine rather than letting it sit in water.

Sauce and shrimp: make the sauce while the pasta cooks, then cook the shrimp near the end so they go into the dish freshly cooked. The listed total time is 30 minutes, though the pasta packet timing may affect your pace.

What to serve alongside

Bread: crusty bread is the suggested accompaniment and is useful for scooping up extra sauce. Serve it alongside the pasta rather than mixing it into the pan.

Something fresh: a simple green salad or steamed vegetables can balance the richness of the cream sauce. Keep side dishes lightly dressed so they do not compete with the seasoned shrimp.

Recipe notes & tips

• Measure ½ teaspoon of blackened seasoning for the pasta, then season the shrimp to taste.
• Add the half-and-half gradually while stirring to help prevent lumps.
• Keep the sauce over medium heat once the dairy is added and stir as it thickens.
• Cook the shrimp in a roomy pan so they have contact with the hot surface.
• Have the pasta drained and ready before combining it with the sauce.

Variations

• Add vegetables: Stir in wilted spinach or cooked courgette when you combine the pasta and sauce.
• Use another pasta: Swap penne for another short shape that holds the creamy sauce.
• Adjust the heat: Use less blackened seasoning for a milder result.
• Add lemon: Finish with a squeeze of lemon juice for a brighter contrast to the cream.
• Make it cheesier: Add a little extra Parmesan when serving.

Common mistakes to avoid

• Adding the dairy too quickly: Pour it in gradually while stirring to keep the sauce smooth.
• Leaving flour in clumps: Stir it thoroughly into the melted butter before adding half-and-half.
• Overcooking the shrimp: Cook for 3 minutes per side and take them off the heat once opaque.
• Using too much seasoning: Start with the stated ½ teaspoon for the pasta and add more to the shrimp to taste.
• Letting the sauce boil hard: Keep it at medium heat and stir as it thickens.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a saucepan or microwave, stirring in a small splash of milk or water if the sauce has thickened; avoid prolonged heating so the shrimp do not toughen.

Frequently asked questions