This Blackened Shrimp Alfredo recipe is so easy and so flavorful, making it the perfect weeknight dinner! Quickly cook up some shrimp with blackened seasoning, then mix it with fettuccine and creamy alfredo sauce for a delicious pasta dinner.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
What’s in This Blackened Shrimp Alfredo Recipe?
Kick up your classic chicken Alfredo recipe by swapping chicken for blackened shrimp, and you’ll have a flavor-packed meal in no time!
- Shrimp: You’ll need 1 pound of peeled and deveined shrimp for this pasta recipe. Make sure to thaw overnight in the refrigerator if using frozen shrimp.
- Blackened Seasoning: Use your favorite store-bought seasoning (we like Zatarain’s or Old Bay), or make your own homemade blackened seasoning.
- Pasta: We like classic fettuccine for this recipe, but any long pasta shape will work.
- Alfredo Sauce: Use your favorite store-bought sauce, or make your own homemade Alfredo sauce.
Variations on Blackened Shrimp Fettuccine Alfredo
We love blackened seasoning for this zesty shrimp Alfredo, but you could also use Cajun or Creole seasoning for a similar kick!
How to Store and Reheat
Store leftover blackened shrimp Alfredo in an airtight container, in the refrigerator for up to 3 days. Reheat gently in a pan on the stovetop, adding a splash of milk or cream if needed.
If making each component ahead of time, store cooked fettuccine, shrimp, and sauce separately, then heat and combine to serve.
How to Freeze
You can freeze the blackened shrimp pasta and alfredo sauce separately, in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Alfredo sauce, being dairy-based, may separate or become grainy after freezing and thawing. To mitigate this, thaw it in the refrigerator and reheat it gently while stirring constantly. You might need to add a bit of milk or cream to bring back its creamy texture.
Serving Suggestions
This blackened shrimp Alfredo is a hearty and filling meal all by itself, but it’s also wonderful paired with a classic Caesar salad or our favorite cheesy vegetable side, lemon Parmesan roasted broccoli, for a little something extra. A little bit of rosemary bread to sop up that extra sauce would be delightful so not a single drop goes to waste!
Notes from the Test Kitchen
This blackened shrimp Alfredo recipe is the perfect balance of creamy and spicy. The blackened seasoning has just a touch of cayenne for a pleasant heat that won’t knock you out, but it will take your Alfredo pasta to the next level of flavor!
Blackened Shrimp Alfredo Recipe
Ingredients
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1½ tablespoons blackened seasoning (click for recipe!)
- ¼ teaspoon kosher salt
For Serving
- 12 ounces dry fettuccine pasta (¾ box)
- 2 cups Alfredo sauce (click for recipe!)
- Chopped fresh parsley optional
- Lemon wedges optional
- Hot sauce optional
Instructions
- Heat a large pot of water seasoned with salt until it boils. Cook the pasta until it’s al dente, following the instructions on its packaging.12 ounces dry fettuccine pasta
- In a medium bowl, toss the shrimp with olive oil, blackening seasoning, and salt.1 pound large shrimp, 1 tablespoon olive oil, 1½ tablespoons blackened seasoning, ¼ teaspoon kosher salt
- Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until just opaque. Don’t overcrowd the pan, as it will lower the heat and prevent proper cooking. Remove the shrimp from the pan and set aside.
- In the same skillet, make the Alfredo sauce (click for recipe) or heat from a jar.2 cups Alfredo sauce
- Add the cooked shrimp back to the sauce and gently toss to coat. Drain the cooked pasta and add it to the pan, tossing with the shrimp and sauce.
- Garnish with freshly chopped parsley. Serve immediately with optional lemon wedges and hot sauce for an extra kick.Chopped fresh parsley, Lemon wedges, Hot sauce
Video
Becky’s Tips
- If your sauce appears to be too thick, you can thin it out using some milk or cream. If it’s too thin, let it cook down until it thickens.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Blackened Shrimp Alfredo Step by Step
Boil the Pasta: Heat a large pot of water seasoned with salt until it boils. Cook 12 ounces of fettuccine pasta until it’s al dente, following the instructions on its packaging, and drain. Set aside.
Season the Shrimp: In a medium bowl, toss 1 pound of peeled and deveined shrimp with 1 tablespoon of olive oil, 1½ tablespoons of blackened seasoning, and ¼ teaspoon of salt.
Cook the Blackened Shrimp: Heat a large skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer, and cook for 2-3 minutes per side, or until just opaque. Don’t overcrowd the pan, because it will lower the heat and prevent proper cooking. Remove the shrimp from the pan and set aside.
Cook the Alfredo Sauce: In the same skillet, make 2 cups of Alfredo sauce (click for recipe) or heat from a jar.
Toss in the Shrimp and Pasta: Add the cooked shrimp back to the sauce and gently toss to coat. Add the cooked fettuccine to the pan, tossing with the blackened shrimp and Alfredo sauce. Garnish with freshly chopped parsley. Serve immediately with optional lemon wedges and hot sauce for an extra kick.
More Shrimp Recipes To Try
- Bacon Wrapped Shrimp
- Garlic Butter Shrimp
- Chipotle Shrimp
- Bang Bang Shrimp
- Check out all of our Seafood Recipes!
