Blackened Shrimp Pasta is bursting with flavorful spices giving the shrimp a nice kick and diced canned tomatoes creating a quick & easy sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Keyword: Easy Meal, pasta, shrimp, spicy
Servings: 4servings
Author: Adapted from Budgetbytes.com
Ingredients
Blackening Seasoning
1Tbspsmoked paprika
1tspthyme
1tsporegano
1/2tspcumin
1/4tspcayenne pepper
1/4tspgarlic powder
1/4tsponion powder
1/4tspsalt
Freshly cracked pepper
Shrimp and Pasta
1lbpeeled and deveined shrimp
2Tbspbutter
2clovesminced garlic
15ozcan petite diced tomatoesundrained (I used Hunt’s Fire Roasted)
1/4tspsaltor more, to taste
1/2lbpasta
2-3green onionssliced
2tbsp.chopped fresh parsley
1lemon
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!