Creamy Blackened Shrimp Fettuccine Alfredo Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is smoking hot before adding the shrimp. Pat the shrimp dry thoroughly before seasoning; excess moisture will steam them instead of searing. Cook in a single layer, and if the pan is crowded, work in batches to maintain the high heat.

Reserve a cup of pasta water before draining. Adding a splash to the sauce not only loosens it but also helps the sauce cling to the pasta.

The starch in the water acts as an emulsifier, giving the sauce a silky, cohesive texture. Use it sparingly until the sauce reaches the desired consistency.

Variations

• Chicken Alfredo: Swap the shrimp for boneless, skinless chicken breasts. Season with blackening seasoning and cook in the skillet until the internal temperature reaches 165°F (74°C). Slice and serve over the pasta.
• Add Vegetables: Sauté sliced mushrooms or spinach in the skillet after cooking the shrimp, then proceed with the sauce. This adds color and texture without altering the core recipe.
• Spicy Cajun Shrimp: Use Cajun seasoning instead of blackening seasoning for a slightly different spice profile. Cajun seasoning often includes salt and more herbs, so adjust salt in the sauce accordingly.
• Lighter Alfredo: Replace half of the heavy cream with whole milk or half-and-half. The sauce will be less rich but still creamy. Simmer a bit longer to thicken.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; add a splash of milk or cream when reheating.

Freezer

Freezing is not recommended, as the cream sauce can separate and become grainy upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or cream when reheating to restore the silky texture.

Reheat gently on the stovetop or in the microwave, stirring frequently to prevent the sauce from separating.

The blackening seasoning can be mixed ahead and stored in an airtight jar. The shrimp can be seasoned and refrigerated for up to 24 hours before cooking.

The Alfredo sauce is best made fresh, but it can be prepared up to 2 days ahead and reheated gently, adding a little cream or pasta water to loosen it.

Serving ideas

Serve the fettuccine Alfredo immediately after tossing, while the sauce is hot and silky. Twirl the pasta into nests on warm plates and top with the blackened shrimp. Garnish with chopped parsley and extra parmesan for a bright, fresh finish.

This dish pairs well with a crisp green salad and crusty bread to soak up any extra sauce.

For wine, a crisp white like Sauvignon Blanc or a light Chardonnay complements the creamy sauce and spicy shrimp. Serve with lemon wedges if desired, though the video does not show them.

Frequently asked questions

Recipe card

Creamy Blackened Shrimp Fettuccine Alfredo

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 12 oz fettuccine
• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp blackening seasoning
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

40 g

Fiber

3 g

Sugar

4 g

Sodium

900 mg

Automatic estimate from the ingredient list, not laboratory-verified.