Creamy Blackened Shrimp Fettuccine Alfredo Step-by-step instructions

Before you start

Before starting, set out all ingredients. Pat the shrimp dry and toss with the blackening seasoning. Measure the cream, grate the parmesan, mince the garlic, and chop the parsley.

Fill a large pot with water and bring it to a boil for the pasta. Have a cast iron skillet ready and a plate nearby for the cooked shrimp.

Instructions

Sear and Sizzle

1. 1Sear the Blackened Shrimp
   Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the blackening seasoning until evenly coated. Heat 1 tablespoon of olive oil in a large cast iron skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 2 minutes per side, until charred, pink, and cooked through. Remove the shrimp to a plate and set aside.
   Look for The shrimp are opaque and lightly charred on both sides, with a dark, spicy crust.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan; cook in batches if needed to get a proper sear.
2. 2Start the Alfredo Sauce
   Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Once the butter melts, add the minced garlic and sauté for about 1 minute, until fragrant, stirring constantly to avoid burning.
   Look for The garlic is golden and aromatic, but not browned.
   Tip If the garlic browns too quickly, lower the heat slightly.

The shrimp are beautifully charred with a dark, spicy crust, and they are pink and opaque. The skillet is hot and ready for the sauce. The garlic is fragrant and golden, and the butter has melted without browning.

Silky Sauce

3. 3Simmer the Cream Sauce
   Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
   Look for The cream has thickened enough to lightly coat a spoon.
   Tip Do not let it boil hard, or the cream may curdle.
4. 4Melt in the Parmesan
   Reduce the heat to low. Gradually whisk in the grated parmesan cheese, a handful at a time, until completely melted and the sauce is smooth and velvety. Season with salt and pepper to taste.
   Look for The sauce is glossy and smooth, with no graininess.
   Tip Use freshly grated parmesan for the best melt; pre-shredded may clump.

The cream has thickened enough to coat a spoon, and the parmesan has melted into a smooth, glossy sauce. The kitchen smells rich and garlicky. The sauce should be velvety, with no graininess.

Toss and Serve

5. 5Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still has a slight bite.
   Tip Do not overcook; the pasta will finish cooking in the sauce.
6. 6Toss Pasta with Sauce
   Add the drained fettuccine to the skillet with the Alfredo sauce. Use tongs to toss the pasta vigorously until every strand is coated. If the sauce is too thick, add splashes of the reserved pasta water until it reaches the desired consistency.
   Look for The pasta is glossy and the sauce clings to each strand.
   Tip The pasta water helps the sauce adhere and loosens it without thinning flavor.
7. 7Top and Serve
   Plate the fettuccine, twirling it into neat nests. Fan the blackened shrimp over the top. Sprinkle with chopped parsley and extra parmesan if desired. Serve immediately.
   Look for The shrimp are charred and pink, nestled on creamy pasta.
   Tip Twirl the pasta with tongs for a clean, restaurant-style presentation.

The fettuccine is coated in the creamy sauce, each strand glossy and separate. The shrimp are arranged on top, garnished with parsley. The dish looks and smells like a restaurant platter, ready to serve.

Common mistakes

Overcooking the shrimp is the most common mistake; they become rubbery. Cook them just until opaque and remove them from the pan.

Another pitfall is adding the parmesan too quickly or over high heat, which can cause it to clump.

Add it gradually off the heat or on low, whisking constantly. Also, do not overcook the pasta—it will finish cooking in the sauce.

How to tell it’s done

The shrimp are done when they are opaque throughout and have reached an internal temperature of 145°F (63°C). They will be pink and lightly charred on the outside.

The sauce is ready when it coats the back of a spoon and is thick enough to cling to pasta. The pasta should be al dente—tender but with a slight bite. The final dish should be glossy and creamy, with the shrimp arranged on top.

• Shellfish: 145°F (63°C) in the thickest part