Blackened Shrimp Alfredo
A creamy and flavorful pasta dish featuring succulent shrimp coated in bold blackened seasoning, tossed with fettuccine noodles and rich Alfredo sauce.
Ingredients
Pasta and Shrimp
- 1 pound fettuccine noodles
- 1 pound peeled and deveined shrimp
- 2 - 3 tsp blackened seasoning, divided Use more for extra heat
Cooking Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced Fresh garlic is recommended
- 1 15-ounce jar Alfredo sauce Use a high-quality jarred version for best flavor
For Serving
- to taste Parmesan cheese, for serving
- to taste Fresh parsley, for serving For garnish
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine noodles and cook according to package instructions (about 8-10 minutes).
- Reserve about 1 cup of pasta water before draining the noodles and set aside.
Preparing the Shrimp
- Pat the shrimp dry with paper towels.
- Sprinkle 1 teaspoon of blackened seasoning over the shrimp and toss to coat evenly.
Cooking the Shrimp
- In a large skillet, melt butter with olive oil over medium-high heat.
- Add minced garlic and cook for about 30 seconds, being careful not to burn it.
- Add seasoned shrimp to the skillet and cook for 4-5 minutes until fully pink and opaque.
- Stir in the jar of Alfredo sauce and add 1-2 teaspoons of the remaining blackened seasoning.
- Add cooked fettuccine noodles to the skillet and toss to coat well with the sauce.
- Adjust the consistency of the sauce with reserved pasta water as needed.
Serving
- Sprinkle Parmesan cheese over the dish and garnish with fresh parsley before serving.
Notes
For storage, cool the dish to room temperature before placing it in an airtight container. Refrigerate leftovers for up to 3 days. Reheat gently on the stovetop with a splash of water or extra Alfredo sauce.