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BL ACKENED SHRIMP PASTA

$8.11 RECIPE / $2.01 SERVING

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I have such a weird relationship with shrimp. Most of the time I don’t like it, then suddenly,
out of the blue, I get this really intense craving for it and I’m all like, “Who are you and where
did you come from?” Well, when that craving hit last week, I whipped up this super fast and
easy Blackened Shrimp Pasta, featuring a homemade blackened seasoning mix. If you want
BIG flavor without a lot of work, this pasta is your answer. 

Want more shrimp recipes? Check out our Shrimp Recipe Archives!

HOMEMADE BL ACK ENED S HR I M P PASTA

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SHOULD I USE F RESH OR F ROZEN SHRIMP?

Fresh shrimp is always best, but for most people frozen is going to be the most readily
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available and cost effective. Either will work for this recipe. Frozen shrimp thaws quickly
when placed in a colander with cool water running over it.

WHAT SIZE SHRIMP IS BEST FOR BL ACKENED SHRIMP PA STA?

When buying shrimp you’ll notice some numbers on the package (mine said 25/35), which
refer to the size, or the number of shrimp per pound. The smaller the number, the larger the
shrimp. I used 25/35 because that’s what was available that day, but I think I would have
preferred to use 31/45 so that I could get more pieces and more shrimp per bite in my
pasta.

Larger shrimp are prettier, of course, but since I was being budget conscious and only used
1/2 lb. shrimp, more pieces would have distributed the shrimp throughout the pasta better.

WHAT TYPE OF PASTA SHOULD I USE?

I had angel hair pasta in my pantry, so I went ahead and used that, but this dish would work
equally as well with just about any other shape of pasta. I think bowtie would be nice, as
would penne, or fettuccine. The pasta is just the vehicle for the amazing spices and shrimp
essence in this Blackened Shrimp Pasta, so the shape doesn’t matter so much. :)

IS THIS BL ACKENED SHRIMP PASTA SPICY?

I would call this shrimp pasta “medium” spicy, but sensitivity to heat does vary from person
to person. I used a homemade Cajun Seasoning Blend in this recipe, which allows you to
adjust the heat to your liking. If you want it less spicy, reduce the cayenne pepper by half. If
you want it more spicy, add more cayenne pepper.
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BLACKENED SHRIMP PASTA

This quick and easy 30 minute Blackened Shrimp Pasta
with homemade blackening seasoning boasts huge flavor
without a lot of work.
TOTAL COST: $8.10 recipe / $2.03 serving
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
PRINT RECIPE 
SERVINGS: 4
GROCERY LIST 

INGREDIENTS FAVORITES

BLACKENING SEASONING

1 Tbsp smoked paprika ($0.30) 4.77 from 51 votes

 1 tsp thyme ($0.10)
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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)

SHRIMP PASTA

1/2 lb peeled and deveigned shrimp ($4.31)

2 Tbsp butter ($0.25)
2 cloves garlic ($0.16)
15 oz can petite diced tomatoes ($1.09)
1/4 tsp salt ($0.02)
1/2 lb pasta ($0.50)
2-3 green onions, sliced ($0.17)
Handful fresh parsley ($0.20)
1 lemon ($0.69)

INSTRUCTIONS

1. In a small bowl, combine the herbs and spices for the blackening seasoning. Rinse
the shrimp under cool water, drain, and then pat dry with a paper towel. Sprinkle
the blackening seasoning over the shrimp and stir to coat.
2. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and
cook until tender (7-10 minutes). Reserve about 1 cup of the starchy pasta water,
then drain the pasta in a colander.
3. While the pasta is cooking, mince the garlic and add it to a large skillet with the
butter. Heat the butter and garlic over a medium flame until the butter starts to
foam and sizzle. Continue to sauté the garlic in the sizzling butter for about one
minute. Add the shrimp and sauté until they are opaque and slightly firm (3-5
minutes), then remove them from the skillet.
4. Add the diced tomatoes (with juices) and about 1/2 cup of the pasta water to the
skillet. Stir and cook over medium heat, dissolving the browned bits from the
 bottom of the skillet. Let the sauce simmer for 5-10 minutes, or until thickened
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slightly. Taste the sauce and add salt if needed (I added 1/4 tsp salt).
5. Add the cooked and drained pasta to the skillet and toss with the sauce (add some
of the remaining reserved pasta water, if needed, to loosen the pasta). Return the
shrimp to the skillet and stir to combine.
6. Slice the green onions and chop the parsley leaves. Sprinkle both over top. Serve
with sliced lemon to squeeze over top.

NOTES

For a less spicy pasta, use 1/8 tsp or no cayenne pepper.

See how we calculate recipe costs here.

Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

NUTRITION

Serving: 1 Serving・ Calories: 356.3 kcal ・ Carbohydrates: 49.93 g ・ Protein: 20.35 g

・ Fat: 7.9 g ・ Sodium: 839.38 mg ・ Fiber: 3.7 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.

Scroll down for the step by step photos!

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HOW TO MAKE BL AC K ENED S HR I M P PASTA –

STEP BY STEP PHOTO S
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Begin by preparing the blackening seasoning – In a small bowl stir together 1 Tbsp smoked
paprika, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic
powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper (about 20
cranks of a pepper mill).
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Rinse 1/2 lb. peeled and deveined shrimp under cool water, let them drain, then pat dry with
a paper towel (that helps the seasoning stick). I used 25/35 size shrimp, but I think a 31/45
might have been even better. Smaller pieces means more pieces throughout the pasta.
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Pour the prepared seasoning over the shrimp and stir until they’re well coated.
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Bring a pot of water to a boil for the pasta. Once boiling, add 1/2 lb. pasta and cook until
tender. Reserve about one cup of the starchy water before draining the pasta in a colander. I
used angel hair pasta, but you could use just about any shape for this dish. When using a
long pasta, like spaghetti or angel hair, I find it helps to break it in half before cooking. It
makes stirring in large pieces, like shrimp or diced tomatoes, a LOT easier.
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While the pasta is cooking, get started on the shrimp and sauce. Mince two cloves of garlic
and add them to a large skillet with 2 Tbsp butter. You really do need to use butter for this
recipe to get that authentic “blackened” flavor. Heat the butter and garlic over medium heat
until it starts to foam and sizzle, then continue to sauté for about a minute to cook out the
raw garlic flavor.
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Next, add the seasoned shrimp and continue to sauté until the shrimp are opaque and
slightly firm. Shrimp cook very fast, so this should only take about 3-5 minutes depending on
the size of your shrimp. It’s important not to over cook the shrimp because the longer you
let shrimp sit on the heat, the more the proteins contract, and the more firm and rubbery
they become. So, remove them from the skillet as soon as they turn opaque and firm up.
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Now you’ve got all these fantastic browned butter and seasoning drippings stuck to the
skillet. We NEED that flavor, so we’ll be deglazing the skillet…
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Add a 15oz. can of petite diced tomatoes (with the juices) and about 1/2 cup of that starchy
pasta cooking water. Stir to dissolve that good stuff off the skillet. Fire roasted diced
tomatoes would also be awesome with this, but I don’t think anyone makes them in a petite
dice, so you’ll have larger tomato pieces.
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Let the sauce simmer for a few minutes to reduce and thicken. Taste the sauce and add a
little salt if needed (I added 1/4 tsp salt).
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Add the cooked and drained pasta to the skillet and toss until it’s coated with the sauce. Add
a little bit more of the reserved pasta water, if needed, to help loosen the pasta (but don’t
add a lot or you’ll thin out the sauce too much).
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Finally, return the cooked shrimp to the skillet and stir to combine with the pasta and sauce.
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Slice a couple green onions, chop a handful of parsley leaves, and slice a lemon.
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Sprinkle the parsley and green onions over the pasta and serve with the lemon slices. 
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Wowza, that Blackened Shrimp Pasta is NOT foolin’ around.

 
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POSTED ON MARCH 14, 2016 IN MAIN DISH RECIPES, 112 COMMENTS »

PASTA RECIPES, RECIPES, RECIPES UNDER $10, SEAFOOD
RECIPES, SOY FREE RECIPES, UNDER $3 PER SERVING
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112 COMMENTS ON “BL ACKENED SHRIMP PASTA”
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« Older Comments

KIMBERLY J. —
06.03.21 @ 12:30 PM REPLY

Would I be able to sub in diced chunky chicken? I’m a scardy cat when it comes to
shrimp. Lol!

BETH - BUDGET BYTES —

06.04.21 @ 10:35 AM REPLY

Yep! Here is a Cajun Chicken Pasta recipe that is very similar. You can leave out
the cream cheese at the end and it will be more like this shrimp pasta (or
make it creamy, as written).

COLLEENG —
12.05.20 @ 7:41 PM REPLY

This was delicious! I doubled the shrimp and used 12 oz spaghetti, vs the 8 oz in the
recipe. It was so good!!! I will be making this again soon. It was fast to make by quick
thawing the shrimp, and using other pantry staples.

RACHAEL T —
11.25.20 @ 8:03 PM REPLY

This is a recipe I’ve been making for years!!! I’ve even used the spice mixture in other
recipes. I love to double the shrimp and use fire roasted tomatoes! Thanks, Beth for
such a good one.

AMY —
10.24.20 @ 6:16 PM REPLY

Omg yet another another another amazing budgetbytes recipe that I want to make
again like tomorrow. So delicious. Thank you Beth for your gift you share with the
 world. I felt like I went out to a fancy restaurant to eat this was so good. 


ELENI —
06.25.20 @ 6:46 PM REPLY

Yummmm! Perfect amount of spice! I added a little fresh baby spinach for some
more green. Definitely saving this for later!

EMMA LAMBERT —
05.25.20 @ 9:04 AM REPLY

Am I able to batch cook and freeze?

KELLY - TEAM BUDGET BYTES —

05.27.20 @ 12:21 PM REPLY

Yes it could be a great freezer recipe.

« Older Comments

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