Blackened Shrimp Pasta – This pasta dish is packed with succulent shrimp, punchy spices, and simple ingredients. And we’ll kick the flavor up a notch with my homemade blackened seasoning! This recipe is easy enough to serve on a busy weeknight, but it will also impress weekend diners.
Shrimp and pasta is a crowd pleaser combo. Since it’s such a frequent dinner with us, I’ve learned that the real secret to success is in how well you sauté the shrimp. With a little practice and the right technique, it’s not hard to create tender, succulent morsels with every bite.
Like my other shrimp specialties (Creamy Sun-Dried Tomato Shrimp Pasta and Bang Bang Shrimp Pasta), this Blackened Shrimp Pasta is all about the seasonings.
From aromatic garlic to smoky Worcestershire sauce, from herb thyme to cayenne pepper, every bite of this dish is irresistible. And the best part is that most of the prep is just measuring out the spices and mixing them together to create a homemade blackened seasoning.
Why this recipe works
- It’s faster than takeout and healthier too. You will also save a lot of money compared to getting this dish from a restaurant.
- Simple enough to mix up on a busy weeknight, but impressive enough to serve to guests on weekends.
- Made mostly from pantry ingredients, it’s a dish you can fall back on when you don’t have a dinner plan. Starting with pre-deveined shrimp cuts down on prep time and makes this recipe effortless.
What you will need
- Angel hair pasta – You can use whatever long pasta you prefer (or whatever you have in the cupboard). This recipe is also excellent with spaghetti, linguini or fettuccini.
- Shrimp – Buy prawns already cleaned and deveined for an effortless meal. I recommend buying shrimp with the tail on as it is much tastier, but tails and tails will work.
- Blackened seasoning – You will find the recipe for this seasoning below. Save time by preparing the mixture in advance and storing it in an airtight container in your spice cabinet.
- Olive oil – Do not substitute this oil for another, as olive oil adds flavor to the dish.
- Onion – Any yellow or white onion will complement this dish. White onions are slightly sweeter and milder, while yellow ones have a more spicy and complex taste.
- Garlic – Fresh is best, especially since this recipe relies on garlic to flavor the pasta. Avoid the pre-chopped kind in a jar and opt for cloves fresh from the bulb.
- Chicken stock – You can use regular, low sodium or reduced fat foods. Whichever type you prefer, it will serve its purpose in the dish.
- crushed tomatoes
- Worcestershire sauce- This ingredient is essential to achieve the smoky, umami flavor of this recipe.
Blackened Shrimp Seasoning
- dried thyme
- Cumin powder
- Dried oregano
- garlic powder
- onion powder
- Black pepper
- Cayenne pepper
How to Make Blackened Shrimp Pasta
Be sure to scroll down to the recipe card for full measurements and instructions!
- Mix the seasoning. Add all the spices to a small bowl or jar and mix or shake them together. You can store leftovers in an airtight container in the spice cabinet for a few months.
- Season the prawns. Sprinkle the spice mixture over the shrimp. Or, toss them in a bowl of seasoning to ensure you get every morsel coated in spicy goodness.
- Sauté the onions. Heat the olive oil in a large skillet on the stove until it simmers. Then add the onion to the pan and sauté for 2-3 minutes until soft, translucent and fragrant.
- Cook the garlic and the prawns. Add the garlic and shrimp to the skillet. Sauté for 3-4 minutes until the prawns are completely cooked. Transfer the shrimp from the pan to a plate and set aside.
- Start the pan sauce. Start the pan sauce by adding chicken broth to the pan. Then add the crushed tomatoes, Worcestershire sauce, thyme and paprika. Stir to combine everything and bring everything to a boil. Let the sauce reduce and thicken for 5 minutes.
- Boil the pasta. Once you’ve started the pan sauce, you can go ahead and boil your pasta. Follow the instructions on your pasta package and cook it accordingly. Then drain the water from the cooked pasta.
- Mix is all together and serve. Then add the drained pasta and the cooked shrimp to the pan with the sauce and mix everything together. Once everything is well coated, you can dress the dish, garnish with fresh parsley and serve!
- Use the chicken broth to deglaze the pan. This means scraping up any brown bits stuck to the bottom once you’ve added the broth. This is where all the flavor is. When you stir them into broth, they add that flavor to the sauce (instead of just rubbing it all down the kitchen sink).
- Bring the water to a boil before starting the sauce pan. This way, once you reach the sauce stage where you can be hands-off and let it reduce, you can drop the pasta into boiling water. This will simplify the whole process.
- If you’re really trying to impress, why not try making your own homemade pasta? It’s easier than you think, and with all the time saved in this recipe, there’s no better time to try it!
How to tell if shrimp are cooked
The easiest way to tell if your shrimp is cooked through is to keep an eye on the crevice that runs along the back of the shrimp. This is where the vein has been removed, and when the shrimp is raw, the color will be translucent. Once the flesh becomes completely opaque, the prawns are cooked through.
What to Serve With Blackened Shrimp Pasta
This recipe is delicious, hearty and filling on its own. But if you’re looking for side dish inspiration, try pairing it with one of these mouth-watering accompaniments:
Blackened Shrimp Pasta
Blackened Shrimp Pasta – quick and easy shrimp pasta made with homemade blackened seasoning for tons of flavor!
Preparation time 5 minutes
Cooking time 15 minutes
Total time 20 minutes
- 1 can (12 oz) angel hair pasta
- 1 1/2 pounds deveined large shrimp
- About 3 ½ tablespoons blackened seasoning (use full recipe below)
- 2 tablespoons olive oil
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- In a small bowl, combine the blackened seasoning. Sprinkle over shrimp, toss to coat.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 2-3 minutes, until
- Add garlic and shrimp. Sauté for 3-4 minutes until the prawns are cooked through. To withdraw
saucepan and set aside.
- Stir the chicken broth into the pan, scraping up any bits from the bottom. Add crushed
tomatoes, Worcestershire sauce, thyme and paprika, stirring to combine. Bring to a boil and cook
for 5 minutes.
- Meanwhile, bring the water to a boil in a large saucepan. Cook angel hair according to package directions.
- Once the pasta is cooked and drained, add it and the shrimp to the sauce. Toss to evenly coat.
- Serve garnished with fresh parsley.
Amount per serving calories 250Total fat 7gSaturated fat 1gtrans fat 0gUnsaturated fats 5gCholesterol 240mgSodium 4166mgCarbohydrates 17gFiber 3gSugar 3gProtein 29g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guideline.
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