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Blackened Shrimp Pasta A plate of spaghetti with tomato sauce and seasoned chicken pieces, garnished with parsley and green onions, served with a lemon slice on the side and a fork in the dish.

Blackened Shrimp Pasta

A quick, flavorful pasta with perfectly Blackened Shrimp Pasta and a savory tomato sauce that feels like a restaurant dish at home.
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Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: blackened shrimp, easy dinner, quick pasta, shrimp pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 395kcal
Cost: $10

Ingredients

BLACKENING SEASONING

  • 1 tablespoon smoked paprika adds smoky flavor
  • 1 teaspoon dried thyme herbal notes
  • 1 teaspoon dried oregano classic seasoning
  • ½ teaspoon ground cumin earthy depth
  • ¼ teaspoon cayenne pepper spicy kick
  • ¼ teaspoon garlic powder garlic flavor
  • ¼ teaspoon onion powder savory aroma
  • ¼ teaspoon salt balances seasoning
  • Freshly cracked black pepper to taste

SHRIMP PASTA

  • ¾ lb peeled and deveined shrimp medium, raw
  • 2 tablespoon unsalted butter for sautéing
  • 2 cloves garlic minced
  • 15 oz can petite diced tomatoes with juice
  • ¼ teaspoon salt to taste
  • ¾ lb pasta any long pasta, uncooked
  • 2-3 green onions sliced thin
  • Handful fresh parsley chopped
  • 1 lemon sliced for serving

Instructions

  • Combine all the herbs and spices in a small bowl to make the blackening seasoning.
    A small white bowl containing a mix of different spices, including red pepper, dried herbs, garlic powder, and salt, arranged separately inside the bowl.
  • Rinse the shrimp under cold water, pat dry, and toss with the blackening seasoning until evenly coated.
    A bowl of peeled shrimp coated in red and brown spices, with a spoon inside the bowl.
  • Bring a large pot of water to a boil. Add pasta and cook until tender, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  • Mince the garlic and heat it in a large skillet with butter over medium heat until fragrant and bubbling, about 1 minute.
  • Add the seasoned shrimp to the skillet and cook until opaque and slightly firm, 3–5 minutes. Remove shrimp from the skillet.
  • Pour the diced tomatoes and ½ cup reserved pasta water into the skillet. Stir to lift any browned bits and simmer 5–10 minutes until the sauce thickens slightly.
    A pan containing a thick tomato sauce with small chunks of tomatoes, being stirred with a wooden spoon.
  • Return the drained pasta to the skillet and toss with the sauce, adding more reserved pasta water if needed to loosen. Add the cooked shrimp and mix gently.
    A skillet filled with spaghetti mixed with tomato sauce and topped with browned shrimp, evenly distributed throughout the pasta.
  • Sprinkle sliced green onions and chopped parsley over the top. Serve with lemon slices to squeeze over each plate.

Notes

For a milder flavor, reduce the cayenne pepper or skip it entirely. This vibrant pasta is quick enough for a weeknight yet feels indulgent and special.

Nutrition

Serving: 1Serving | Calories: 395kcal (20%) | Carbohydrates: 52g (17%) | Protein: 25g (50%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 145mg (48%) | Sodium: 860mg (37%) | Potassium: 450mg (13%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 15IU | Vitamin C: 20mg (24%) | Calcium: 6mg (1%) | Iron: 15mg (83%)
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