We love this recipe for Colossal Blackened Shrimp with Alfredo Sauce. Chef Jackie Page creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts. If you’re looking for delicious recipes that make a splash at dinnertime, but without the stress, Chef Jackie’s recipes are for you. She imparts maximum flavor without a long list of ingredients. And most of her recipes include items you probably already have in your pantry.
What is Blackened Seasoning?
This seasoning is a spice blend of paprika, garlic, thyme, oregano, ground black pepper, salt, and cayenne pepper. You can buy it at the grocery store or make it yourself. However, what’s in it can vary depending on who made it. It’s common in Cajun cooking as a way to take what can be a bland dish and turn it into something with deeper flavor. This Blackened Shrimp with Alfredo Sauce combines the creaminess of parmesan cheese with the fuller bodied spices of the seasoning mix. You can use any pasta you wish, as long as it absorbs the flavor.
Colossal Blackened Shrimp with Alfredo Sauce
Ingredients
- 6 colossal shrimp peeled, deveined, tail on
- 1 tbsp blackened seasoning
- 2 tbsp olive oil
- 8 oz pasta of choice
- 1/2 cup milk
- 2 tbsp butter
- 1/2 cup Parmesan cheese
- Fresh basil for garnish
Instructions
- Season shrimp with blackened seasoning and sauté in a pan until done. Do not overcook: they will probably take around 5 minutes total to cook.
- Boil pasta until al dente and drain. Place in a sauté pan.
- Add milk and butter and bring to a slight simmer. Add Parmesan cheese and stir until incorporated. Toss pasta with the sauce.
Recipe by Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce
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