Blackened Shrimp Pasta (Creamy Cajun Skillet Recipe)
Blackened Shrimp Pasta is a Cajun pasta recipe where shrimp coated in smoky blackened seasoning are seared and tossed with pasta in a creamy skillet sauce. It delivers bold Cajun flavor, quick stovetop cooking, and weeknight-friendly prep. Garlic, tomatoes, cream, and Parmesan melt together into a rich sauce that coats the pasta while the shrimp stay tender and lightly charred.
Servings: 2
Calories: 667kcal
Equipment
- Medium pot for pasta
- Large skillet or sauté pan
- Tongs or pasta spoon
Ingredients
- 5 to 6 ounces dry ziti pasta
- 6 to 8 extra large or jumbo shrimp peeled and deveined
- 1 to 1½ teaspoons blackened seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 small shallot or ¼ small onion finely diced
- ½ cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon tomato paste
- ½ cup grape or cherry tomatoes halved
- 2 tablespoons grated Parmigiano Reggiano
- 1 to 2 tablespoons pasta cooking water if needed
- 2 tablespoons green onions or parsley chopped
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the ziti according to package directions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Pat the shrimp dry and toss them with the blackened seasoning. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side until just opaque and lightly seared. Remove the shrimp from the pan and set aside.
- Reduce the heat to medium. Add butter to the same pan. Stir in the shallot and cook for about 2 minutes until softened. Add the halved grape tomatoes and cook another minute until they start to blister slightly. Stir in the garlic and tomato paste and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for about 1 minute. Add the heavy cream and bring the sauce to a gentle simmer.
- Stir the cooked ziti into the sauce. Add a splash of reserved pasta water to loosen the sauce if needed. Mix in the Parmigiano Reggiano cheese, then return the shrimp to the skillet. Cook for about 1 minute just to warm them through and coat everything in the sauce. Taste and adjust with salt and pepper.
Video
Notes
Cooking Notes
Cook shrimp quickly over high heat so they develop the blackened crust without becoming rubbery. A splash of pasta water helps the sauce cling smoothly to the pasta.
Tips for Best Results
- Heat the skillet well before adding shrimp so the seasoning blackens properly.
- Use pasta water to loosen the sauce and coat the pasta evenly.
- Add shrimp back to the skillet only briefly to keep them tender.
- Let the pasta sit for one minute before serving so the sauce thickens.
Nutrition
Calories: 667kcal | Carbohydrates: 61g | Protein: 22g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1031mg | Potassium: 493mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1895IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 2mg
