Blackened Shrimp Alfredo | Garlic bread
This is what I made for my family last night for dinner. It was very easy and very quick and really delicious.
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Ingredients
* 1 lb shrimp, peeled and deveined
* 1–2 tbsp blackening seasoning
* 1 tbsp olive oil
* 2 tbsp butter
* 3 cloves garlic, minced
* 2 cups heavy cream
* 1 cup freshly grated Parmesan cheese
* 8 oz fettuccine pasta
* Salt and pepper to taste
* Optional: parsley for garnish
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Reserve ½ cup pasta water before draining.
2. Pat the shrimp dry and coat with the blackening seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook about 1–2 minutes per side until pink and slightly charred. Remove and set aside.
4. In the same skillet, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes.
6. Reduce heat to low and slowly whisk in the Parmesan cheese until smooth. Season with additional salt and pepper if needed.
7. Add the cooked pasta to the sauce and toss. If the sauce is too thick, add a splash of reserved pasta water.
8. Return the shrimp to the skillet and toss everything together until heated through.
9. Garnish with parsley and extra Parmesan if desired.
For extra flavor, many people add ½ teaspoon paprika and a pinch of cayenne to the shrimp seasoning, but your garlic, onion, salt, and pepper blend will still make a delicious Alfredo.
If you're looking to elevate your dinner game with a simple yet impressive meal, blackened shrimp Alfredo is a fantastic choice. I recently tried making this dish at home using a blend of blackening seasoning that includes paprika, garlic powder, onion powder, salt, and a touch of cayenne pepper for a mild kick. The secret to that rich, creamy Alfredo sauce lies in using fresh Parmesan cheese and heavy cream, cooked gently to achieve a smooth texture that clings beautifully to the fettuccine. One tip I’ve found useful is reserving some of the pasta water before draining; adding a little of this starchy water helps loosen the sauce and ensures it coats every strand perfectly without becoming too thick or heavy. When cooking the shrimp, be careful not to overcook them—about 1 to 2 minutes per side is typically enough to get a nice char while keeping the shrimp tender and juicy. For the garlic bread, using fresh garlic minced finely mixed with softened butter then spread over a crusty baguette before toasting in the oven adds a cozy complement to the dish. The garlicky crunch pairs wonderfully with the creamy pasta. I also like to garnish with chopped parsley and a sprinkle of extra Parmesan for added freshness and flavor contrast. This dish is not only satisfying but also adaptable; you can adjust the blackening seasoning to your preferred spice level or add sautéed onions and bell peppers to the Alfredo sauce for a veggie boost. Overall, blackened shrimp Alfredo is a quick, crowd-pleasing meal packed with flavor and easy enough for weeknight dinners. Bookmark this recipe, as it combines convenience with gourmet appeal, making it my go-to for when I want to impress without spending hours in the kitchen.
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