Blackened Shrimp Fettuccine Alfredo

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Blackened Shrimp Fettuccine Alfredo

By |2020-08-03T11:22:06-05:00June 8th, 2020|Entrees, Italian, Pasta, Skillet Dish|3 Comments

You will get raved reviews when serving this Blackened Shrimp Fettuccine Alfredo recipe.  This pasta is very creamy, and the blackened shrimp adds loads of flavor.  If you enjoy saucy pasta, you will fall in love with this Blackened Shrimp Fettuccini Alfredo.

Recipes For Our Daily Bread is all about helping you put dinner on the table with quick and easy recipes.  This Blackened Shrimp Fettuccine Alfredo recipe comes together quickly and is extremely delicious.

What do you need to whip up this easy Blackened Shrimp Fettuccine Alfredo recipe?

Quick and Easy Blackened Shrimp Fettuccine Alfredo recipe includes 1 pound of peeled shrimp, blackening seasoning, minced garlic, black pepper, fettuccini, butter, heavy cream, half and half, and Parmesan cheese.

Easy Blackened Alfredo Sauce Recipe

Please do not purchase alfredo sauce from the jar at your local grocery store!  It cannot compare to making your homemade alfredo, especially when you make blackened alfredo.  Plus, I promise you that homemade alfredo is easy to make.  Once you try this blackened alfredo sauce, you will NEVER go back to buying the jar stuff.

Can You Make Alfredo Sauce a Head of Time?

YES, you can!  Make the sauce ahead of time and refrigerate it.  You can slowly reheat it on the stove over low heat. Continuously stir it to prevent it from sticking and avoid burning it.  If it is too thick, add a splash of milk, half and half, or heavy cream.

Plate full of Blackened Shrimp Fettuccini Alfredo Recipe

Easy Steps to making Blackened Shrimp Alfredo Recipe

Blackened Shrimp Fettuccine Alfredo Recipe

We love everything with blackening and alfredo.  When you put the two ingredients together, it is a real party in your mouth.  This recipe tastes like you spent all day making it, or you paid a lot of money for it.  It is rich and flavorful!

Can this recipe be doubled?

It can be doubled or even make a more significant amount than that.  You will love how easy this recipe is to make.

Recipe Adapted From

I adapted this recipe from my Blackened Chicken Fettuccine Alfredo

Living in New Orleans

After living on the North Shore of New Orleans, I fell in love with blackened alfredo.  They use it as a base to make lots of recipes.   It is over the top flavorful and delicious.  Therefore, over the years, I, too, have created a lot of dishes using blackened alfredo and have made so many different recipes using the blackened alfredo as the base.

Blackened Shrimp Fettuccine Alfredo Recipe

Make this shrimp pasta in minutes.

First Step: Cook Fettuccine

Check the ounces on the package to make sure it is not more than 12 ounces.  If it is and you want to use the whole box, you will need to add additional half and half or heavy cream.

Pasta is the main ingredient; therefore, you want to make sure it is cooked right.  You do not want to overcook your pasta, or it will end up mushy.  It will also end up mush if you put the pasta in the water before it starts boiling.  Start timing your pasta after adding it to boiling water.

How to Cook Fettuccine

  1. Bring 4 to 6 quarts of water to a boil.
  2. Salt it well—at least one tablespoon of salt per pound of pasta.
  3. Cook for 10 to 12 minutes.  Stir the pasta occasionally.
  4. Drain the pasta.

To Salt or Not To Salt

When eating cold pasta, it is essential to make sure it is well-seasoned when it is cooking.  So YES!  Season your pasta water when cooking pasta.  A warm dish that tastes seasoned can tastes bland when it is cold.  You need to add extra salt to the water.  Before you add any dressing, try your pasta.  Next, adjust the seasoning, especially the salt, before adding extra to the dressing.

How to Prevent Fettuccine from sticking together

  • Making sure your water is boiling before adding your Fettuccine to the water.
  • Stir your pasta occasionally.

To Rinse or Not to Rinse Pasta

  • If you are going to eat it right away, rinse your pasta or if you are making a cold pasta salad rinse your pasta.

To Add Olive Oil or Not to Add Olive Oil to Pasta

If you are planning on eating the pasta right away, DO NOT add any oil to the pasta.  If you do, the sauce will not stick to it.

Second Step: Butter and Blackening

Sauté 2 to 3 minutes.

What makes this blackened shrimp fettuccine alfredo recipe fabulous?

It is blackening, ZATARAIN’S Blackened Seasoning.  I use this seasoning on everything, including my Salmon, chicken, pasta, and alfredo.

If you want to make a Blackening Seasoning recipe instead of ZATARAIN’S, try the following.  This one teaspoon recipe is also tasty.

Third Step:  Heavy Cream and Half and Half

Alfredo is supposed to be creamy.  You eat it to indulge in the good stuff.  Personally, if I have heavy cream on hand, I always use it or at least a little of it in all my recipes using alfredo sauce.  But, YES, you can substitute the heavy cream to remove some fat from the alfredo.

What can you substitute for the heavy cream?

We all know heavy cream/whipping cream has a ton of fat, but you need the fat to make alfredo.  But, you can use whole milk, which is a good substitution for heavy cream.  It has a lot less fat than heavy cream.   Whole milk is a better choice if trying to create a low-fat Alfredo sauce.  Do not skip the butter when using whole milk.  You need the fat to help thicken the alfredo.  Other substitutions include cream cheese or even low fat cream cheese.  You will not miss a lot of the creaminess if substituting cream cheese for heavy cream.  You could also use evaporated milk, or all half and half instead of part heavy cream and part half and half.

Can you make this Blackened Chicken Alfredo Low Carb?

Yes!  I have done that too!  Start with the butter and add your blackening seasoning and mix well.  Melt in an 8-ounce package of cream cheese and about 1-1/2 cup of chicken broth.   Mix well until the cream cheese, and chicken broth is creamy.  Add in the Parmesan cheese and stir until melted.   Add your shrimp and cook until pink.  Do not overcook your shrimp!

Instead of the pasta, use zucchini noodles, two zucchinis.   Toss the zucchini noodles into the low carb blackened alfredo and enjoy a low carb version of this Blackened Chicken Alfredo.

Fourth Step: Parmesan Cheese

Fifth Step:  Cooked Shrimp and Pasta

Add the shrimp in the heavy cream.

Next, add the shrimp in the heavy cream.

Blackened Shrimp Fettuccine Alfredo – I adapted this recipe from Guy Fieri’s Cajun Chicken Alfredo recipe.

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Blackened Shrimp Fetttuccini Alfredo https://recipesforourdailybread.com/2013/05/28/blackened-shrimp-fetttuccine-alfredo/
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Blackened Shrimp Fettuccine Alfredo

You will get raved reviews when serving this Blackened Shrimp Fettuccini Alfredo Pasta. This pasta is very creamy, and the blackened shrimp kicks it up with flavor.
Prep Time10 mins
Cook Time20 mins
Course: entree
Cuisine: Italian/Cajun
Keyword: alfredo, blackened shrimp, cajun pasta, easy recipe, fettuccine alfredo, fettuccini, pasta, quick and easy recipe, shrimp, shrimp alfredo
Servings: 10
Calories: 327kcal

Ingredients

  • 1 pound shrimp peeled
  • 1 tablespoon blackening seasoning
  • 2 tablespoons garlic minced
  • 1 teaspoon black pepper
  • 12 ounces Fettuccine
  • 4 tablespoons butter
  • 1-1/2 cups heavy cream
  • 1 cup half and half
  • 1-1/2 cups Parmesan cheese

Instructions

  • Cook the pasta according to the package and drain.
  • Melt the butter in a large skillet.
  • Sprinkle the blackening on all sides of the shrimp and place it in a hot skillet.
  • Sauté 2 to 3 minutes.
  • Remove the shrimp from the skillet.
  • Add the garlic, salt, and pepper to the skillet after removing the shrimp.
  • Stir in the whipping cream (heavy cream) and a half and a half.
  • Bring the heavy cream mixture to a fast boil. Stir! It will burn.
  • Reduce the heat and continue cooking until mixture starts to thicken.
  • Mix in the grated Parmesan Cheese until melted.
  • Add the shrimp and cooked pasta.
  • The pasta will thicken up as it sits.

Nutrition

Calories: 327kcal | Carbohydrates: 27g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 188mg | Sodium: 713mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 187mg | Iron: 2mg

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Plate full of Blackened Shrimp Fettuccinie Alfredo Recipe

 

About the Author:

Diane has been in love with cooking ever since she got tossed into the kitchen when she was 13 years old. At 13, Diane’s mom left her family. That experience leads her to discover her love for cooking. In 2011, she started a recipe blog, Recipes For Our Daily Bread. She works full-time developing recipes for her food blog, and brands she uses and loves. Recipes For Our Daily Bread includes quick and easy recipes designed to help people have a homecooked meal around the table. Diane has a passion for building healthy families with communication. She believes one of the best places to communicate as a family and build trust is eating meals around the table.

3 Comments

  1. Bonnie October 6, 2015 at 9:22 PM - Reply

    When do you add the half and half?

    • Diane Roark October 7, 2015 at 8:09 AM - Reply

      Bonnie,

      Thank you so much for stopping by Recipes for our Daily Bread and leaving me a comment. I am always excited when someone tries my recipes. If you decide to make it, please let me know what you think. I make this blackened Fettuccine Alfredo all the time. Sometimes with shrimp, but most of the time with blackened chicken or salmon. It is truly delicious. After removing the shrimp, I add the garlic until it smells amazing. Next, I add both the half and half and the heavy cream and bring it to a boil before adding the pasta and shrimp. After adding everything and reducing the heat, it will thicken up.
      Thanks again for stopping by.
      Blessings,
      Diane Roark
      recipesforourdailybread.com
      ouramericantravels.com
      https://recipesforourdailybread.com/blackened-salmon-pasta-alfredo/
      https://recipesforourdailybread.com/sausage-mushroom-alfredo-2/
      https://recipesforourdailybread.com/blackened-chicken-alfredo/

      • Bonnie October 7, 2015 at 12:44 PM - Reply

        Thanks, Diane. I was confused because I saw nothing about adding the half and half…just the heavy cream. Looking forward to making this! :)

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