Blackened Shrimp Fettuccine Alfredo
Prepare blackened shrimp fettuccine alfredo using seasoned shrimp, creamy alfredo sauce, and fettuccine pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp | 500 | Grams |
| Fettuccine | 400 | Grams |
| Butter | 4 | Tbsp |
| Heavy Cream | 2 | Cups |
| Parmesan Cheese | 1 | Cup |
| Garlic | 3 | Clove |
| Paprika | 2 | Tsp |
| Cayenne Pepper | 1 | Tsp |
| Dried Thyme | 1 | Tsp |
| Dried Oregano | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
| Olive Oil | 2 | Tbsp |
| Parsley | 1 | Bunch |
Instructions
- Mix paprika, cayenne pepper, thyme, oregano, salt, and black pepper in a bowl to create the blackening seasoning.
- Coat the shrimp with the blackening seasoning evenly.
- Heat olive oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until blackened and cooked through. Remove and set aside.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated parmesan cheese until the sauce is smooth and creamy.
- Add the cooked fettuccine to the sauce and toss to coat the pasta evenly.
- Serve the pasta topped with blackened shrimp and garnish with chopped parsley.
Prep
- Thaw shrimp if frozen.
Kitchen equipment
SkilletLarge Pan