Blackened Shrimp Alfredo

Say hello to the best meal I've come up with in a while.  This blackened shrimp alfredo was created when I was trying to figure out what to do with a bag of frozen shrimp that I had sitting in my freezer. 

You can make this dish a couple of ways.  In fact, I made it both ways the night it was created...with regular pasta for the little kids and with shredded spaghetti squash for my husband and me.  I made my own homemade Alfredo sauce, but for the quick and easy aspect, I'm just putting jarred Alfredo on the ingredient list.  By all means, if you have an extra 15 minutes, the homemade sauce is worth the time!  It was a huge hit with all four us.  I can't wait to make it again! 


  • 1 bag of frozen shrimp, medium size, shelled, deveined, and tails removed
  • 1 16 oz package of noodles (linguini, spaghetti, whatever)
  • 1 jar of good Alfredo sauce
  • butter and olive oil (or cooking oil of your choice)
  • Parmesan cheese (fresh or canned - to top the dish)
  • parsley (fresh or flakes - for garnish - optional)

Blackening Seasoning (you can use this for fish, chicken, shrimp)

This will make more seasoning that you need, but you can store it in a jar or in a ziploc bag for future use (or of course you can buy Blackening Season at most large grocery stores.)

  • 2/3 cup paprika
  • 3 Tablespoons plus 1 1/2 teaspoons Lawry's Seasoning salt
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons dried oregano leaves, crushed
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons gumbo file powder


Thaw shrimp according to package directions.  Dry them off with a paper towel because frozen shrimp always have excess water left behind.

Make blackening season and set aside.

Put noodles on to cook according to package directions while you begin the other steps.

Put jar of alfredo in a small sauce pan on low to heat slowly.

Spread shrimp out on a large platter in a single layer and sprinkle with blackening season on one side.  No need to season the other side, we'll do that after they're in the pan (efficiency, baby!)

Depending on the size of your pan, you may have to cook the shrimp in batches.  Don't pile them up on top of each other.

Heat over medium/high heat 1/2 butter and half olive oil (a nice combination in my opinion) in a very large skillet.

Now place the seasoned side face DOWN in the pan.  While they are cooking lightly sprinkle the blackening season on the shrimp in the pan.  See, now both sides are covered.  It won't take long to cook - a couple minutes on each side - tails will curl and shrimp will be opaque when done. 

Now simply fill your plate with pasta, top generously with sauce, add shrimp, and garnish with a little extra Parmesan cheese and parsley flakes (if desired.)

Enjoy!  I hope you love it as much as we did.

PS.  If you want to serve it over spaghetti squash like I did, here is the easiest way to cook spaghetti squash.

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