Blackened Shrimp Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Pat 1 lb large shrimp dry with paper towels. In a bowl, toss shrimp with 1 tbsp olive oil, 1 tbsp blackening seasoning, 1 tsp paprika (optional), 1 tsp fresh lemon juice and 1/2 tsp salt until evenly coated.

Heat a large heavy skillet over medium-high heat until hot. Add a thin film of oil or a small pad of butter if desired. Add shrimp in a single layer (work in batches if needed) and cook 1–2 minutes per side until blackened at the edges and just opaque inside. Remove shrimp to a plate and keep warm.

Build the sauce

In the same skillet used for the shrimp, reduce heat to medium and add 4 tbsp unsalted butter. When the butter melts, add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant but not browned.

Sprinkle 1 tsp all-purpose flour over the butter and garlic and cook, stirring, for 30 seconds to eliminate raw flour taste. Slowly whisk in 1.5 cups heavy cream until smooth.

Bring the cream to a gentle simmer (do not boil), stirring frequently. Add 2 tbsp cream cheese (if using) and whisk until melted and incorporated.

Reduce heat to low and stir in 1 cup grated Parmesan cheese a little at a time until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water 1–2 tbsp at a time (up to the reserved 1 cup) until desired consistency is reached.

Season the sauce with 1/2 tsp freshly ground black pepper and 1/2 tsp salt, tasting and adjusting as needed.

Add the drained penne to the skillet and toss gently to coat, heating together 1–2 minutes so pasta absorbs some sauce. If needed, add a splash of reserved pasta water to loosen the sauce.

Return the cooked blackened shrimp to the pan and gently fold into the pasta and sauce so shrimp sit on top and retain some crisp edges. Warm everything together for 1 minute—avoid overcooking shrimp.

Taste and adjust seasoning. Finish with 2 tbsp chopped fresh parsley and an optional extra sprinkle of Parmesan.