Blackened Shrimp Pasta – Easy Meal!

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Blackened Shrimp Pasta – Easy Meal!

Its been a few weeks since I’ve whipped up a new recipe, so I’m pleased how well this Blackened Shrimp Pasta turned out. Easy enough for a weekday meal, yet delicious enough for a casual dinner party. The seasoning has a great flavor, with a kick of heat, but not overwhelming by any means. If you like things on the hotter side, just increase the cayenne.

Simply saute the seasoned shrimp with garlic. Then combine with a sauce of diced canned tomatoes and a squeeze of lemon. Be sure to give the drained pasta a thorough toss with the sauce to coat it completely. A sprinkle of sliced green onions and chopped parsley finishes the dish. 

Tweaks & Tips

• Blackening Spice – If you don’t have a well stocked spice pantry, you can purchase a blackening spice blend.  If you decide to go that route, use approximately 2 1/2 tablespoons. I highly recommend including the smoked paprika however, if you make your own. It really adds a great flavor.
• Canned Petite Tomatoes – I used Hunts Fire Roasted Diced Tomatoes because they complement the smokey flavor of the paprika. Actually, I am a big fan of this product and tend to use it in a number of recipes.
• Don’t Skimp on the Shrimp  – I increased the shrimp to 1 lb. The original recipe called for 1/2 lb of shrimp, which was too skimpy for 4 servings.
• Get Creative – It’s pasta, so you can add whatever you heart desires. Toss in some sauted veggies or sliced, browned andouille or smoked sausage.

Blackened Shrimp Pasta

Blackened Shrimp Pasta is bursting with flavorful spices giving the shrimp a nice kick and diced canned tomatoes creating a quick & easy sauce.

5 from 2 votes

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Course: Main Course

Keyword: Easy Meal, pasta, shrimp, spicy

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Author: Adapted from Budgetbytes.com

Ingredients

Blackening Seasoning

• 1 Tbsp smoked paprika
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• Freshly cracked pepper

Shrimp and Pasta

• 1 lb peeled and deveined shrimp
• 2 Tbsp butter
• 2 cloves minced garlic
• 15 oz can petite diced tomatoes undrained (I used Hunt’s Fire Roasted)
• 1/4 tsp salt or more, to taste
• 1/2 lb pasta
• 2-3 green onions sliced
• 2 tbsp. chopped fresh parsley
• 1 lemon

Instructions

• In a small bowl, combine the spices for the blackening seasoning. Pat shrimp dry with paper towels. Sprinkle the blackening seasoning over the shrimp and toss to coat.
• Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook according to package directions (approximately 10 – 12 minutes.) Reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander. Do not rinse!
• While the pasta is cooking, melt butter and saute minced garlic in a large skillet for about two minutes. Add the shrimp and sauté until they are opaque and slightly firm (3-5 minutes, depending on size.) Remove shrimp from the skillet and keep warm (I use a plate and heavy pan cover.)
• Add the diced tomatoes (with juices) and about 1/2 cup of the pasta water to the skillet. Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet. Add salt and squeeze 1/2 of lemon into sauce, then simmer for 3-5 minutes, or until thickened slightly.
• Add the cooked and drained pasta to the skillet and toss well with tongs to coat with sauce (add some of the remaining reserved pasta water, if needed, to loosen the pasta). Return the shrimp to the skillet and stir to combine.
• Sprinkle with sliced green onions and chopped parsley. Serve with remaining lemon, cut into slices or wedges, if desired. Enjoy!