Blackened Shrimp Pasta
Make Blackened Shrimp Pasta tonight: seared spicy shrimp tossed with tomato pasta for a quick, craveable weeknight dinner.
Ingredients
- 1 Tbsp smoked paprika ($0.30)
- 1 tsp thyme ($0.10)
- 1 tsp oregano ($0.10)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp onion powder ($0.03)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.05)
- 1/2 lb peeled and deveigned shrimp ($4.47)
- 2 Tbsp butter ($0.25)
- 2 cloves garlic ($0.08)
- 15 oz can petite diced tomatoes ($1.06)
- 1/4 tsp salt ($0.02)
- 1/2 lb pasta ($0.50)
- 2-3 green onions, sliced ($0.20)
- Handful fresh parsley ($0.20)
- 1 lemon ($0.58)
Instructions
Step 1: Make the blackening seasoning and season the shrimp
In a small bowl combine smoked paprika, dried thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt and plenty of freshly cracked black pepper; whisk until evenly blended and fragrant. Rinse the peeled, deveined shrimp under cool water, drain thoroughly and pat completely dry with paper towels, then sprinkle the blackening seasoning over the shrimp and toss gently with your hands or a spoon until each piece is evenly coated and the spices cling to the surface.
Step 2: Cook the pasta and reserve starchy water
Bring a large pot of salted water to a rolling boil and add the pasta, stirring to separate the strands. Cook until tender but still springy (about 7–10 minutes), then ladle out and set aside about 1 cup of the starchy pasta water before draining the pasta in a colander. Keep the drained strands loose so they’re ready to be tossed into the sauce.
Step 3: Sauté garlic and sear the shrimp
Mince the garlic finely and add it to a large skillet with the butter; heat over medium until the butter foams and the garlic sizzles gently—sauté just about a minute to perfume the butter. Add the seasoned shrimp in a single layer and sear until they turn opaque with slightly firm, caramelized edges (3–5 minutes). Transfer the shrimp off to a plate so they rest and hold their texture while you finish the sauce.
Step 4: Build the tomato sauce, toss the pasta, and bring everything together
Pour the petite diced tomatoes (with their juices) into the same skillet along with about 1/2 cup of the reserved pasta water, stirring to lift and dissolve the browned fond from the pan. Let the sauce simmer and reduce for 5–10 minutes until it’s slightly thickened and glossy; taste and finish with salt if needed (about 1/4 tsp). Add the drained pasta to the skillet and toss thoroughly with the tomato sauce, loosening with more reserved pasta water if the sauce needs to coat the strands more evenly. Return the cooked shrimp to the pasta, stirring gently so the blackened coating stays intact and every strand is flecked with sauce.
Step 5: Finish with fresh aromatics and serve
Slice the green onions and chop the parsley leaves; scatter both over the warm pasta for bright color and an onion-fresh lift. Cut the lemon into wedges and tuck one on the rim of the serving bowl so diners can squeeze a bright finish over the plate. Serve immediately while the shrimp retain their seared edges and the sauce is glossy and clinging to the spaghetti.
Notes
- Pat shrimp completely dry before seasoning to ensure a good sear.
- Reserve pasta water to loosen the sauce and help it cling to the pasta.
- Do not overcrowd the pan when searing shrimp; work in batches if necessary.
- Taste and adjust salt at the end, especially after adding canned tomatoes.
- For a creamier finish, stir in a splash of cream or mascarpone at the end.