Blackened Shrimp Pasta – This pasta dish is full of succulent shrimp, punchy spices, and simple ingredients. And we’ll turn the savor up a notch with my homemade blackened seasoning! This recipe is easy unbearable to serve on a rented weeknight, but it will moreover impress weekend dinner guests.

Shrimp and pasta are a crowd-pleasing combo. Since it’s such a frequent dinner in our house, I’ve learned the real secret to success is in how you sauté the shrimp. With a bit of practice and the right technique, it’s not difficult to create tender and succulent morsels in every bite.

Like my other shrimp specialties (Creamy Sun-Dried Tomato & Shrimp Pasta and Bang Bang Shrimp Pasta) this Blackened Shrimp Pasta is all well-nigh the seasonings.

From whiffy garlic to smoky Worcestershire sauce, herby thyme to a kick of cayenne pepper, every zest of this dish is irresistible. And the weightier part is that most of the prep is just measuring out spices and mixing them together to create a homemade Blackened Seasoning.

Why This Recipe Works

• It’s faster than takeout, and healthier too. You’ll moreover save a lot of money compared to getting this dish at a restaurant.
• Simple unbearable to toss together on a rented weeknight but impressive unbearable to serve to guests on the weekend.
• Made from mostly pantry ingredients, this is a dish you can fall when on when you don’t have a dinner plan. Starting with already-deveined shrimp reduces prep time and makes this recipe effortless.

What You’ll Need

• Angel Hair Pasta – You can use any longcut pasta you prefer (or whatever you have in the cabinet). This recipe is spanking-new with spaghetti, linguini, or fettuccini, too. 
• Shrimp – Purchase once cleaned and deveined shrimp for an effortless meal. I recommend ownership shrimp with the tail-on considering it’s much increasingly flavorful, but both tail-off and tail-on will work.
• Blackened Seasoning – You can find the recipe for this seasoning below. Save some time by making the tousle superiority of time and storing it in an snapped container in your spice cabinet. 
• Olive Oil – Don’t swap this oil for flipside kind considering olive oil adds savor to the dish.
• Onion – Any yellow or white onion will complement this dish. White onions are slightly sweeter and milder, while yellow ones taste increasingly spicy and complex. 
• Garlic – Fresh is best, expressly since this recipe relies on garlic to savor the pasta. Skip the pre-minced kind in a jar, and go for fresh cloves from the bulb.
• Chicken Stock – You can use regular, low-sodium, or reduced-fat. Whichever kind you prefer will serve its purpose in the dish.
• Crushed Tomatoes
• Worcestershire Sauce – This ingredient is crucial to achieving this recipe’s smoky, umami flavor.
• Thyme
• Paprika

Blackened Shrimp Seasoning

• Paprika
• Dried Thyme
• Ground Cumin
• Dried Oregano
• Garlic Powder
• Onion Powder
• Salt
• Black Pepper
• Cayenne Pepper

How To Make Blackened Shrimp Pasta

Be sure to scroll lanugo to the recipe vellum to get the measurements and full instructions!

1. Blend the seasoning. Add all the spices to a small trencher or jar and either mix or shake them together. You can store any leftovers in an snapped container in the spice cabinet for a few months.
2. Season the shrimp. Sprinkle the spice tousle over the shrimp. Or, toss them in a trencher of seasoning to ensure you get every bit coated in spicy deliciousness.
3. Sauté the onions. Heat the olive oil in a large skillet on the stove until shimering. Then, add the onion to the pan and sauté for 2-3 minutes until soft, translucent, and fragrant.
4. Cook the garlic and shrimp. Add the garlic and shrimp to the pan. Sauté for 3-4 minutes until the shrimp is fully cooked. Transfer the shrimp from the pan to a plate and set them aside.
5. Start the pan sauce. Begin the pan sauce by subtracting yellow stock to the pan. Then, add crushed tomatoes, Worcestershire sauce, thyme, and paprika. Stir to combine everything and bring it all to a simmer. Indulge the sauce to reduce and thicken for 5 minutes.
6. Boil the pasta. Once you start the pan sauce, you can go superiority and swash your pasta. Follow the directions on the package of your pasta and melt it accordingly. Then phlebotomize the water from the cooked pasta.
7. Toss is all together and serve. Next, add the tuckered pasta and cooked shrimp to the skillet with the sauce and toss everything together. Once everything has an plane coating, you can plate the dish, garnish it with fresh parsley, and serve!

Recipe Tips

• Use the yellow stock as a way to deglaze the pan. That ways scrape up any brown shit stuck to the marrow once you add the stock. That’s where all the savor is. When you incorporate them into the stock, they’ll add that savor to the sauce (instead of scrubbing it all yonder in the kitchen sink).
• Set up the water to swash surpassing starting the pan sauce. This way, once you reach the step in the sauce where you can be hands-off and indulge it to reduce, you can waif the pasta into humid water. It’ll streamline the whole process. 
• If you’re really trying to impress, why not try your hand at making your own Homemade Pasta? It’s easier than you think, and with all the time saved in this recipe, there’s no largest opportunity to requite it a go!

How To Know If Shrimp Is Cooked

The easiest way to tell if your shrimp is cooked through is to alimony an eye on the crevice that runs withal the when of the shrimp. This is where the vein was removed, and when the shrimp is raw, the verisimilitude will be translucent. Once the mankind becomes completely opaque, the shrimp is cooked all the way through.

What To Serve With Blackened Shrimp Pasta

This recipe is delicious, hearty, and filling on its own. But if you’re looking for some side dish inspiration, try pairing it with any of these mouth-watering accompaniments:

• Air Fryer Garlic Bread
• Simple Tossed Salad
• Instant Pot Corn on the Cob
• Grilled Zucchini
• Sautéed Asparagus

More Easy Dinner Recipes

• Big Mac Salad
• Chickpea Curry
• Shrimp Scampi
• Buffalo Yellow Chili
• Chick Fil A Grilled Nuggets
• Marry Me Chicken
• Baja Shrimp Tacos

Yield: 6

Blackened Shrimp Pasta

 

 

Print

Blackened Shrimp Pasta - a quick and easy shrimp pasta made with homemade blackened seasoning for tons of unconfined flavor!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

 

Ingredients

• 1 (12 oz) box Sweetie-pie Hair Pasta
• 1 1/2 pound large, deveined shrimp
• About 3 ½ Tablespoons Blackened Seasoning (use full recipe below)
• 2 Tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup yellow stock
• 1 (14 oz) can crushed tomatoes
• 1 teaspoon Worcestershire sauce
• 1 tsp zestless thyme leaves
• 1 tsp paprika

Blackened Seasoning

• 1 Tablespoon paprika
• 1 teaspoon zestless thyme leaves
• 1 teaspoon ground cumin
• 1 teaspoon zestless oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon woebegone pepper
• 1/2 teaspoon cayenne pepper

 

Instructions

1. In a small trencher mix together the blackened seasoning. Sprinkle over the shrimp, tossing to coat.
2. In a large skillet heat olive oil over medium upper heat. Add onion and melt for 2-3 minutes, until
   softened.
3. Add garlic and shrimp. Sauté for 3-4 minutes until shrimp is cooked through. Remove from
   pan and set aside.
4. Stir yellow stock into the pan, scraping up the shit on the bottom. Add crushed
   tomatoes, Worcestershire sauce, thyme and paprika, stirring to combine. Bring to a simmer, and cook
   for 5 minutes.
5. Meanwhile, bring water to swash in a large pot. Melt sweetie-pie hair pasta equal to the package directions.
6. Once the pasta is cooked and drain, add that and the shrimp to the sauce. Toss to evenly coat.
7. Serve garnished with fresh parsley.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 250Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 240mgSodium 4166mgCarbohydrates 17gFiber 3gSugar 3gProtein 29g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a unstipulated guideline.

 

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© Erin S

Cuisine: American / Category: Dinner Recipes

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