Blackened Shrimp Pasta

Jun 17, 2019
This Cajun-inspired, creamy, velvety pasta dish is topped with juicy, plump shrimp and so much bold flavor. As MinShien Denis of Joyous Apron says, this is the perfect dish to spice up your dinner and your life!


INGREDIENTS:

Shrimp:
3/4 Lb. Raw, Peeled Shrimp
2 Tsp. Tony Chachere's Spice N' Herbs Creole Seasoning
2 Tsp. Vegetable Oil (Plus More for Pan Frying)
 
Pasta & Sauce:
8 Oz. Linguine Pasta
2 Tbsp. Butter
1 Cup Whole Milk
1/2 Cup Chicken Broth (More if Needed)
4-5 Cloves Garlic, Minced
1 1/2 Tsp. Tony Chachere's Spice N' Herbs Creole Seasoning
1 1/2 Tbsp. All-Purpose Flour
3-4 Tbsp. Grated Parmesan Cheese

DIRECTIONS:

Shrimp:
1: Pat dry defrosted shrimp to remove all excess water. (See Note 1)
2: Combine 2 tsp. Tony's Spice N' Herbs Creole Seasoning and 2 tsp. vegetable oil in a small bowl. Mix well.
3: Coat shrimp evenly with seasoning and oil.
4: Heat skillet on high with a few drops of vegetable oil.
5: Once skillet is heated, pan fry shrimp for apporximately 2 minutes on one side, then flip shrimp and cook for another approximately 2 minutes on the other side. Do not overlap or overcrowd skillet. Cook in two batches if needed. (See Note 2)
6: Once shrimp is cooked, remove shrimp from heat and set aside.
 
Pasta & Sauce:
1: Fill a large pot with water and bring to a boil. Add linguine to water and cook based on suggested time on the package. Remove promptly and toss in olive oil to prevent pasta from sticking together.
2: Add butter and minced garlic to a skillet (See Note 3). Once butter is melted and garlic is fragrant (do not brown or burn garlic), add flour.
3: Stir to combine, then add milk, chicken broth and 1 1/2 tsp. of Tony's Spice N' Herbs Creole Seasoning. Stir and bring to a boil. Optional: add more chicken broth if sauce is too thick.
4: Add Parmesan cheese and mix well. Remove from heat.
5: Toss pasta with sauce, and top with blackened shrimp. Serve and enjoy!
 
Notes:
1: Chicken can be used as a substitute for shrimp. (Seasoning may need to vary slightly.)
2: To blacken shrimp, make sure you are cooking shrimp in high heat and there is no excess water on shrimp when you add it to the skillet. Also, do not move shrimp around before flipping in order to create a nice blackened, charred texture.
3: If using the same skillet used to cook shrimp, wipe off or clean off skillet before cooking pasta sauce on it.

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