Texan Heartland Recipe
Blackened Shrimp Pasta
- Servings
- 4
- Prep Time
- Cook Time
Creamy, savory, and full of coastal flavor, this Blackened Shrimp Pasta turns a simple weeknight dinner into something special. Texan Heartland Blackened Seafood Seasoning gives the shrimp a flavorful crust with paprika, pepper, herbs, citrus peel, mustard, celery seed, cayenne, and Aleppo pepper, while the creamy sauce carries that same bright, seafood-friendly flavor through every bite.
Ingredients
- 12 ounces fettuccine, linguine, or penne pasta
- 1 pound large shrimp, peeled and deveined
- 1½ tablespoons Texan Heartland Blackened Seafood Seasoning, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water, as needed
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Directions
- Cook the pasta: Boil pasta in salted water according to package directions, then reserve ½ cup pasta water before draining.
- Season the shrimp: Toss shrimp with 1 tablespoon olive oil and 2 teaspoons Texan Heartland Blackened Seafood Seasoning.
- Sear the shrimp: Heat remaining olive oil in a large skillet over medium-high heat and cook shrimp for 1-2 minutes per side, then transfer to a plate.
- Start the sauce: Reduce heat to medium, add butter and garlic, then cook for 30 seconds until fragrant.
- Build the cream sauce: Stir in heavy cream and remaining Texan Heartland Blackened Seafood Seasoning, then simmer for 2-3 minutes.
- Add the cheese: Stir in Parmesan until melted and smooth, adding reserved pasta water a little at a time if needed.
- Combine the pasta: Add drained pasta to the skillet and toss until evenly coated in the sauce.
- Finish with shrimp: Return shrimp to the skillet, add lemon juice and parsley, then toss gently until warmed through.
- Serve hot: Plate immediately and serve with lemon wedges.
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