Blackened Shrimp Alfredo Pasta

1 Lb Cooked Mafaldine

For the Alfredo Sauce -

2 Tbsp Salted Butter

5 Cloves Garlic, Pressed

1/2 large Yellow Onion,diced

2 2/3 Cup Heavy Whipping Cream

1 Tsp Italian Seasoning

1 Tsp Onion Powder

1/2 tsp Garlic Powder

1 1/2 Cup Grated Parmesan Cheese

For the Shrimp -

1.5 Lb of Jumbo Shrimp

1 Tbsp Onion Powder

1 Tbsp Garlic powder

1/2 Tsp Thyme Leaves

2 Tsp Paprika

1 Tsp Oregano

1 1/2 Tsp Cayenne Pepper

1/2 Tsp Black Pepper

Pinch Salt

1 Tbsp Avocado Oil (For the Shrimp Seasoning)

2 Tbsp Salted Butter

1 Tsp Olive Oil

——————

Other -

Fresh parsley, chopped (optional garnish)

Red chili flakes (optional, for heat)

Extra Parmesan for topping

2025/6/19 Edited to

... Read moreOkay, so who else is obsessed with creamy pasta dishes? I swear, this Blackened Shrimp Alfredo Pasta is my ultimate comfort food, and it's become a weeknight regular in my house! When I first heard 'blackened shrimp,' I thought it sounded complicated, but trust me, it's all about that incredible spice crust! The key is using fresh, high-quality shrimp and not overcrowding your pan. Patting them dry before seasoning is a game-changer – it helps that delicious spice blend stick and creates that perfect sear without steaming them. I love how the cayenne and paprika give it that smoky, spicy kick that perfectly balances the rich Alfredo. Now, let's talk about the Alfredo sauce. My secret to a truly silky, restaurant-worthy sauce? Low and slow, baby! Don't rush it. Use good quality heavy cream and grate your own Parmesan cheese. Pre-grated cheese often has anti-caking agents that can make your sauce grainy or separate. And whatever you do, don't let it come to a rolling boil once you add the cheese – gentle simmering is your friend to prevent it from splitting. The pressed garlic and diced onion in the base give it so much depth, you won't believe it. I always add a little extra Italian seasoning too, because who doesn't love more flavor? The recipe calls for Mafaldine, which I adore because its ruffled edges really grab onto that creamy sauce – pure genius! But honestly, any pasta shape works. Fettuccine, linguine, even penne would be delicious. Sometimes I throw in some blanched broccoli florets or fresh spinach at the end for an extra pop of color and some hidden veggies. And for a little extra kick, those red chili flakes are non-negotiable for me – they really elevate the dish! This Blackened Shrimp Alfredo Pasta is fantastic on its own, but a simple side salad with a light vinaigrette dressing cuts through the richness beautifully. And if you have leftovers (which is rare in my house because it's so good!), you can gently reheat it on the stovetop with a splash of milk or cream to bring the sauce back to life. Just be careful not to overcook the shrimp when reheating. It's truly a dish that feels fancy but is surprisingly simple to whip up. Give it a try, you won't regret it!

11 comments

Cali Kitty#Lemon8's images
Cali Kitty#Lemon8

Oooh My 😍I can have that for BREAKFAST 🫵🏽🤣🤣🤣🤣

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