Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Blackened seasoning (smoked paprika, onion powder, garlic powder, cayenne, oregano, thyme)
- 12 oz Fettuccine or Linguine pasta
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 cup Red bell pepper, finely diced
- 1/4 cup Fresh parsley, chopped
- 1/2 tsp Salt (plus more for pasta water)
- 1/4 tsp Black pepper
- Lemon wedges for serving
Instructions
- Pat the shrimp completely dry using paper towels. This step is crucial for achieving a good sear. Place the shrimp in a medium bowl and toss them thoroughly with the blackened seasoning until every shrimp is evenly coated. Let them sit for 5 minutes to allow the spices to penetrate the seafood while you prepare the other ingredients.
- Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook according to the package directions until it reaches al dente texture. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the rest and set the pasta aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the shrimp in a single layer. Sear for about 2 minutes per side until they are opaque and have a dark, flavorful crust. Remove the shrimp from the skillet and set them aside on a plate to prevent overcooking.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and diced red bell peppers. Sauté for about 2 minutes until the garlic is fragrant and the peppers soften slightly. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese, salt, and pepper, stirring until the sauce thickens and becomes smooth.
- Add the cooked pasta and the seared shrimp back into the skillet. Toss everything together using tongs to ensure the sauce coats every strand of pasta. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Garnish generously with fresh parsley and serve immediately with lemon wedges on the side.
- Cook Time: 35 minutes