Blackened Shrimp Fettuccini Alfredo
Blackened Shrimp Fettuccini Alfredo is one of our favorite shrimp dinners. I like this dish for several reasons. First of all, I like that I can make this whole dish in less than thirty minutes. That’s actually less time than it takes me to pick up take out. Secondly, I like that this dish uses food items I always have in the house. Because, I always keep frozen Gulf shrimp in my freezer. And, lastly, we all love the creamy pasta and spicy shrimp. This dish is a real family pleaser.
The Equipment I Used
- A Large Pot- You’ll need a large pot to boil your pasta.
- A Cast Iron Skillet- I like to sear my shrimp in a cast iron skillet. But, you can use any large skillet or a grill pan to cook your shrimp.
The Ingredients Needed for Blackened Shrimp Fettuccini Alfredo
- Kosher Salt- I like to use Diamond kosher salt for salting my pasta water.
- Butter- Use unsalted butter to make the Alfredo sauce and to cook the shrimp.
- Onion- Adding onion to the Alfredo sauce adds so much flavor.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Fettuccini- I like to use fettuccini for this dish, but you can use any pasta shape you like.
- Heavy Cream- Be sure to use heavy cream, not light cream.
- Milk- Use whole milk, not low fat or skim.
- Shrimp- I like to use Gulf shrimp. I buy the frozen bags of it and store them in my freezer.
- Spices- Dried spices give the shrimp so much flavor.
- Thyme and Basil- Fresh basil and thyme adds so much freshness.
- Peas- Use frozen baby peas for this dish. You can just add them frozen and let them cook in the sauce.
- Parmesan- This is an essential ingredient that adds so much flavor.
How I Made my Shrimp and Pasta
- First, I boiled the fettuccini.
- Next, I made the Alfredo sauce. It’s important to simmer the sauce until it thickens.
- Then, I cooked my shrimp. Shrimp turn pink when they’re done.
- Finally, I stirred the shrimp and pasta into the sauce and served it up.
If you like shrimp, you need to try this spicy creamy Blackened Shrimp Fettuccini Alfredo.
Blackened Shrimp Fettuccini Alfredo
Creamy fettuccini topped with spicy blackened shrimp.
Ingredients
- 12 ounces fettuccini
- 2 tbsp. unsalted butter
- ½ cup onion, chopped
- 2 tbsp. minced garlic
- ½ cup each heavy cream and whole milk
- 1 pound large Gulf shrimp
- 2 tbsp. unsalted butter, softened
- 1 tsp. each garlic powder, oregano, and paprika
- 1 tbsp. fresh thyme leaves
- ¼ tsp. each kosher salt and cayenne pepper
- 1 cup frozen peas
- ½ cup Parmesan cheese, shredded
- ¼ cup basil leaves
Instructions
- Begin by making the fettuccini: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the fettuccini. Cook the fettuccini until it's just al dente. The time for this should be on the pasta box.
- While the pasta cooks, make the Alfredo sauce: In a large skillet melt the butter. Add the onion and garlic and cook on low heat until the onion softens, about ten minutes. Add the cream and milk and cook on medium heat, until the mixture thickens about ten minutes.
- As the sauce thicken, make the shrimp: In a bowl, mix together the shrimp, softened butter, and herbs and spices. Heat a cast iron pan on medium heat and cook the shrimp on both sides until they're pink and cooked through.
- Into the Alfredo sauce, stir in the peas, Parmesan, fettuccini and the shrimp. Serve topped with extra Parmesan and the basil leaves.
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