Blackened Shrimp Pasta
Blackened Shrimp Pasta – This pasta dish is full of succulent shrimp, punchy spices, and simple ingredients. And we’ll turn the flavor up a notch with my homemade blackened seasoning! This recipe is easy enough to serve on a busy weeknight, but it will also impress weekend dinner guests.
Shrimp and pasta are a crowd-pleasing combo. Since it’s such a frequent dinner in our house, I’ve learned the real secret to success is in how you sauté the shrimp. With a bit of practice and the right technique, it’s not difficult to create tender and succulent morsels in every bite.
From aromatic garlic to smoky Worcestershire sauce, herby thyme to a kick of cayenne pepper, every bite of this dish is irresistible. And the best part is that most of the prep is just measuring out spices and mixing them together to create a homemade Blackened Seasoning.
Why This Recipe Works
- It’s faster than takeout, and healthier too. You’ll also save a lot of money compared to getting this dish at a restaurant.
- Simple enough to toss together on a busy weeknight but impressive enough to serve to guests on the weekend.
- Made from mostly pantry ingredients, this is a dish you can fall back on when you don’t have a dinner plan. Starting with already-deveined shrimp reduces prep time and makes this recipe effortless.
What You’ll Need
- Angel Hair Pasta – You can use any longcut pasta you prefer (or whatever you have in the cabinet). This recipe is excellent with spaghetti, linguini, or fettuccini, too.
- Shrimp – Purchase already cleaned and deveined shrimp for an effortless meal. I recommend buying shrimp with the tail-on because it’s much more flavorful, but both tail-off and tail-on will work.
- Blackened Seasoning – You can find the recipe for this seasoning below. Save some time by making the blend ahead of time and storing it in an airtight container in your spice cabinet.
- Olive Oil – Don’t swap this oil for another kind because olive oil adds flavor to the dish.
- Onion – Any yellow or white onion will complement this dish. White onions are slightly sweeter and milder, while yellow ones taste more spicy and complex.
- Garlic – Fresh is best, especially since this recipe relies on garlic to flavor the pasta. Skip the pre-minced kind in a jar, and go for fresh cloves from the bulb.
- Chicken Stock – You can use regular, low-sodium, or reduced-fat. Whichever kind you prefer will serve its purpose in the dish.
- Crushed Tomatoes
- Worcestershire Sauce – This ingredient is crucial to achieving this recipe’s smoky, umami flavor.
Blackened Shrimp Seasoning
- Dried Thyme
- Ground Cumin
- Dried Oregano
- Garlic Powder
- Onion Powder
- Black Pepper
- Cayenne Pepper
How To Make Blackened Shrimp Pasta
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Blend the seasoning. Add all the spices to a small bowl or jar and either mix or shake them together. You can store any leftovers in an airtight container in the spice cabinet for a few months.
- Season the shrimp. Sprinkle the spice blend over the shrimp. Or, toss them in a bowl of seasoning to ensure you get every bit coated in spicy deliciousness.
- Sauté the onions. Heat the olive oil in a large skillet on the stove until shimering. Then, add the onion to the pan and sauté for 2-3 minutes until soft, translucent, and fragrant.
- Cook the garlic and shrimp. Add the garlic and shrimp to the pan. Sauté for 3-4 minutes until the shrimp is fully cooked. Transfer the shrimp from the pan to a plate and set them aside.
- Start the pan sauce. Begin the pan sauce by adding chicken stock to the pan. Then, add crushed tomatoes, Worcestershire sauce, thyme, and paprika. Stir to combine everything and bring it all to a simmer. Allow the sauce to reduce and thicken for 5 minutes.
- Boil the pasta. Once you start the pan sauce, you can go ahead and boil your pasta. Follow the directions on the package of your pasta and cook it accordingly. Then drain the water from the cooked pasta.
- Toss is all together and serve. Next, add the drained pasta and cooked shrimp to the skillet with the sauce and toss everything together. Once everything has an even coating, you can plate the dish, garnish it with fresh parsley, and serve!
- Use the chicken stock as a way to deglaze the pan. That means scrape up any brown bits stuck to the bottom once you add the stock. That’s where all the flavor is. When you incorporate them into the stock, they’ll add that flavor to the sauce (instead of scrubbing it all away in the kitchen sink).
- Set up the water to boil before starting the pan sauce. This way, once you reach the step in the sauce where you can be hands-off and allow it to reduce, you can drop the pasta into boiling water. It’ll streamline the whole process.
- If you’re really trying to impress, why not try your hand at making your own Homemade Pasta? It’s easier than you think, and with all the time saved in this recipe, there’s no better opportunity to give it a go!
How To Know If Shrimp Is Cooked
The easiest way to tell if your shrimp is cooked through is to keep an eye on the crevice that runs along the back of the shrimp. This is where the vein was removed, and when the shrimp is raw, the color will be translucent. Once the flesh becomes completely opaque, the shrimp is cooked all the way through.
What To Serve With Blackened Shrimp Pasta
This recipe is delicious, hearty, and filling on its own. But if you’re looking for some side dish inspiration, try pairing it with any of these mouth-watering accompaniments:
- Air Fryer Garlic Bread
- Simple Tossed Salad
- Instant Pot Corn on the Cob
- Grilled Zucchini
- Sautéed Asparagus
More Easy Dinner Recipes
- Big Mac Salad
- Chickpea Curry
- Shrimp Scampi
- Buffalo Chicken Chili
- Chick Fil A Grilled Nuggets
- Marry Me Chicken
- Baja Shrimp Tacos
- 1 (12 oz) box Angel Hair Pasta
- 1 1/2 pound large, deveined shrimp
- About 3 ½ Tablespoons Blackened Seasoning (use full recipe below)
- 2 Tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 1 (14 oz) can crushed tomatoes
- 1 teaspoon Worcestershire sauce
- 1 tsp dried thyme leaves
- 1 tsp paprika
- 1 Tablespoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- In a small bowl mix together the blackened seasoning. Sprinkle over the shrimp, tossing to coat.
- In a large skillet heat olive oil over medium high heat. Add onion and cook for 2-3 minutes, until
- Add garlic and shrimp. Sauté for 3-4 minutes until shrimp is cooked through. Remove from
pan and set aside.
- Stir chicken stock into the pan, scraping up the bits on the bottom. Add crushed
tomatoes, Worcestershire sauce, thyme and paprika, stirring to combine. Bring to a simmer, and cook
for 5 minutes.
- Meanwhile, bring water to boil in a large pot. Cook angel hair pasta according to the package directions.
- Once the pasta is cooked and drain, add that and the shrimp to the sauce. Toss to evenly coat.
- Serve garnished with fresh parsley.
Amount Per Serving Calories 250Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 240mgSodium 4166mgCarbohydrates 17gFiber 3gSugar 3gProtein 29g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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