Blackened Shrimp Pasta
An easy and yummy Cajun-inspired pasta with cream sauce and blackened shrimp with lots of bold flavors. Feel free to substitude shrimp for chicken if desire!
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Servings: 3 people
Calories: 530kcal
Ingredients
Blackened Shrimp
- 3/4 lbs raw peeled shrimp
- 2 tsp Tony Chachere’s Spice N’ Herbs Creole Seasoning
- 2 tsp vegetable oil + more for pan frying
Pasta and sauce
- 8 oz linguine pasta
- 2 tbsp butter
- 1 cup whole milk
- 1 cup chicken broth + more if needed
- 4-5 cloves garlic minced
- 1 1/2 tsp Tony Chachere’s Spice N’ Herbs Creole Seasoning
- 1 1/2 tbsp all-purpose flour
- 3-4 tbsp grated Parmesan cheese + more for garnish
- chopped fresh parsley garnish
Instructions
Blackened Shrimp
- Pat dry defrosted shrimp to remove all access excess water.
- Combine 2 tsp Tony’s Spice N’ Herbs Creole Seasoning and 2 tsp vegetable oil in a small bowl. Mix well.
- Coat shrimp evenly with seasoning and oil.
- Heat skillet or cast iron skillet on high with a few drops of vegetable oil.
- Once skillet is heated, pan fry shrimp for ~2 minutes on one side, then flip shrimp and cook for another ~2 minutes on the other side. Do not overlap or overcrowd skillet. Cook in two batches if needed. (See Note 2)
- Once shrimp is cooked, remove shrimp from heat and set aside.
Pasta + Sauce
- Fill a large pot with water and bring to boil. Add linguine to water and cook based on suggested time on the package. Remove promptly and toss in olive oil to prevent pasta from sticking together.
- Add butter and minced garlic to a skillet (see Note 3). Once butter is melted and garlic is fragrant (do not brown or burn garlic), add flour.
- Stir to combine, then add milk, chicken broth and 1 ½ tsp of Tony’s Spice N’ Herbs Creole Seasoning. Stir and bring to boil. Optional: add more chicken broth if sauce is too thick.
- Add Parmesan cheese and mix well. Remove from heat.
Combine and Serve
- Toss pasta with sauce, and top pasta + sauce with blackened shrimp.
- Garnish with chopped parsley and more parmesan cheese
- Serve and enjoy!
Notes
Note 1: Chicken can be used to substitute for shrimp as well! (Seasoning needed
may vary slightly.).
Note 2: To blacken shrimp, make sure you are cooking shrimp in high heat and there
is no excessaccess water on shrimp when you add to the skillet. Also, do not move
shrimp around before flipping to create a nice blackened, charred texture.
Note 3: If using the same skillet used to cook shrimp, wipe off or clean off skillet
before cooking pasta sauce on it.
may vary slightly.).
Note 2: To blacken shrimp, make sure you are cooking shrimp in high heat and there
is no excessaccess water on shrimp when you add to the skillet. Also, do not move
shrimp around before flipping to create a nice blackened, charred texture.
Note 3: If using the same skillet used to cook shrimp, wipe off or clean off skillet
before cooking pasta sauce on it.
Nutrition
Calories: 530kcal | Carbohydrates: 67g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1113mg | Potassium: 542mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1585IU | Vitamin C: 9mg | Calcium: 243mg | Iron: 2mg
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