Blackened Shrimp Pasta Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Toss shrimp with blackening seasoning until evenly coated (reserve a scant 1/2 teaspoon of seasoning for finishing if desired).

Cook shrimp

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter until melted and shimmering. Add shrimp in a single layer (work in two batches if needed). Cook until blackened and opaque, about 1.5–2 minutes per side depending on shrimp size. Remove shrimp to a plate, squeeze lemon juice over them, and tent with foil. Keep warm.

Cook pasta

Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package directions (usually 10–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make roux and garlic base

In the same large skillet used for shrimp (wipe out if burnt, leaving any fond), melt 2 tablespoons butter over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 tablespoon flour and whisk for 30 seconds to form a light roux.

Finish Alfredo sauce

Slowly whisk in the milk and heavy cream until smooth. Bring to a gentle simmer, stirring frequently, and cook 3–4 minutes until slightly thickened. Stir in grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (adjust to taste). If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.

Combine pasta and sauce

Add drained penne to the skillet with the Alfredo sauce and toss to coat over low heat for 1–2 minutes. Stir in chopped parsley. Taste and adjust seasoning.

Add shrimp

Gently fold blackened shrimp into the pasta (reserve a few shrimp for garnish if desired) and warm together for 1 minute so flavors meld. Remove from heat.

Prepare garlic butter

Preheat oven broiler with rack 6 inches from heat source (or preheat oven to 425°F/220°C). Combine softened butter, minced garlic, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley, and 1/4 teaspoon salt in a small bowl until smooth.

Assemble and toast

Spread garlic butter mixture evenly on each bread slice. Place slices on a baking sheet and broil 1–2 minutes until golden and bubbling (watch closely) or bake 6–8 minutes at 425°F until crisp. Remove and sprinkle with remaining 1 tablespoon Parmesan and a pinch of parsley.

Divide pasta among 4 warm plates or serve family-style in a large bowl. Arrange remaining shrimp on top as garnish if reserved. Sprinkle additional grated Parmesan and chopped parsley to finish. Serve immediately with garlic toast on the side.