Blackened Shrimp Alfredo

This blackened shrimp alfredo is the perfect dinner for any day of the week. Quick, easy, and loaded with flavor, this recipe features tender, juicy, and boldly seasoned shrimp in a rich, creamy alfredo sauce.

I love seafood as much as I love pasta, and shrimp is my all-time favorite. It's quick and easy to cook, and it has a flavor and texture that pairs perfectly with all kinds of flavors. From classic Marry Me shrimp to bold Cajun creamy shrimp pasta, I just love getting creative with this delicious shellfish.

Now, I have a new recipe to add to my rotation. My blackened shrimp alfredo combines the deep, bold flavor of liberally seasoned, pan-seared shrimp with a rich, creamy alfredo sauce and gluten-free noodles so everyone can enjoy it!

Why You'll Love This Recipe

• Big, Bold Flavor: The blend of seasonings used on the blackened shrimp adds so much flavor to every bite.
• Simple Ingredients: Everything you need to make this recipe is in your kitchen or local grocery store.
• Easy: It only takes a pot, a pan, and about 30 minutes from start to finish to make this recipe.
• Easy and Fancy: This is easy enough for a weeknight meal but fancy enough for a dinner party.

Ingredients

Blackened Shrimp

• Peeled, Deveined Shrimp: The mild flavor of shrimp pairs perfectly with the seasonings in the dish.
• Seasonings: A blend of paprika, oregano, garlic powder, thyme, and black pepper gives the shrimp a big boost of flavor.

Alfredo Sauce

• Butter: I used butter to saute the vegetables and seasonings for a richer flavor.
• Seasonings: A blend of garlic powder, Italian seasoning, and minced garlic gives the sauce a classic, deep flavor.
• Heavy Cream and Chicken Broth: This combination creates a rich sauce that's thick but not too thick.
• Parmesan Cheese: Parmesan cheese both thickens the sauce and adds deep, earthy, slightly nutty cheese flavor.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Protein: You can make this recipe with shrimp, lobster, scallops, chicken, or beef.
• Shrimp: Use any shrimp you like. Larger shrimp make for a fancier look, while smaller shrimp make it easier to eat.
• A Bit of Heat: Add a small pinch of cayenne for a touch of heat.
• Pasta: Use your favorite pasta for this recipe. Both long and short noodles will work.

Instructions

Shrimp

1: Boil the pasta according to the package directions for al dente. Then, combine the shrimp and all seasonings in a small bowl and mix until well-coated.

2: Preheat olive oil in a large wok over medium heat. Then, sear the shrimp until it's light pink and C-shaped.

Sauce

1: Transfer the shrimp to a plate, reduce the heat to medium-low, and add the butter to the wok. Then, add the minced garlic and seasonings and saute until fragrant.

2: Add the chicken broth and heavy cream and whisk until a smooth, creamy sauce forms. Then, add the parmesan and stir until melted. Cook until your desired sauce consistency is met.

3: Add the pasta and toss to coat. Then, gently fold in the shrimp. Enjoy!

Hint

I recommend using a YOKUSATA wok for this or any recipe that requires one. I love mine because its design ensures even heat distribution throughout the entire surface of the wok, and it's suitable for gas, open flame, electric, ceramic, and induction cooking.

Storage

Refrigerate this blackened shrimp alfredo for up to 3 days in an air-tight container. I don't recommend freezing it because the cream sauce will split.

To reheat the pasta, microwave it at 30-second interevals until heated through.

Pairing Suggestions

This is a rich, filling pasta dish, so I recommend keeping things light. A simple salad or a vegetable side like air fryer zucchini and squash.

For dessert, I recommend a sweet treat with citrus to balance the richness of the sauce. Lemon drizzle cake, lemon curd cake, or orange spice bundt cake are all great options.

Expert Tips

• I highly recommend using a Yosukata wok to quickly and evenly sear the shrimp without overcooking it.
• Your shrimp are done when they're C-shaped. Don't overcook them or they'll get tough!
• I like to rinse my pasta in cold water for recipes like this to completely stop the cooking process. This ensures that it won't get too soft and break up when I fold it into the sauce.
• Don't wipe out the wok after removing the shrimp. Everything left in the wok will add tons of flavor to the sauce.

More Shrimp Recipes

• Jerk Shrimp Pasta
• Shrimp and Chicken Fried Rice
• Mexican Shrimp Tacos

FAQ

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