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Blackened Shrimp Alfredo is filled with spicy shrimp, tons of cheese, and a bit of lemon! This dish is super impressive, so delicious, and extremely easy to make. This is one of my favorite weeknight dinners, especially when it’s served with a bright side salad!
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Blackened Shrimp Alfredo
This recipe is perfect for a weeknight, it’s loaded with delicious blackened shrimp, filling orzo, and luscious, creamy Alfredo sauce!
Ingredients + Substitutions
- Shrimp - I used jumbo but feel free to use whatever you like. Just be sure to peel and devein the shrimp.
- Olive oil - for sauteing, but any neutral-tasting oil will do.
- Garlic - to build a layer of garlicky flavor.
- Spices - paprika, onion powder, kosher salt, pepper, cayenne, oregano, thyme.
- Shallot - for the base of the alfredo.
- Orzo - you can use any pasta but I like orzo for this dish.
- White wine - be sure to use a dry white wine, like pinot grigio or Sauvignon blanc.
- Chicken broth - you can also use seafood stock, chicken bone broth, or vegetables.
- Parmesan - freshly grated parmesan is best, as it melts better than pre-shredded.
- Butter - for building flavor into the alfredo.
- Heavy cream - to add creaminess and flavor. Feel free to substitute with half and half or whole milk.
How to make it
- Toss the shrimp, olive oil, garlic cloves, and spices together and set aside or in the fridge if you wish to marinate. Marinate up to 24 hours.
- In a medium cast-iron skillet over medium-high heat, add a drizzle of olive oil and the shrimp, make sure they’re not touching!
- Sear the shrimp on each side for 3 minutes. Remove them from the pan and set aside on a plate.
- In the same pan, don’t clean it, add the olive oil, shallot and sliced lemon, and orzo. Saute for 2-3 minutes.
- Add the white wine, let it bubble and stir it around to deglaze the pan.
- Add the broth, parmesan and butter. Stir until the parmesan is melted then turn the heat down and stir in the heavy cream.
- Return the shrimp to the pan. Serve immediately.
Make ahead options
I don’t really recommend making this dish too far in advance, but if you do, don’t make it more than 24 hours in advance and keep it in the fridge. Reheat it with a splash of broth and serve.
Storage + leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or wine in a pan over medium heat or in the microwave.
Serve Blackened Shrimp Alfredo with
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Blackened Shrimp Alfredo
Ingredients
FOR THE BLACKENED SHRIMP
- 1 lb shrimp
- 1 tbsp olive oil
- 2 cloves garlic
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp cayenne
- ½ tsp oregano
- ½ tsp thyme
FOR THE ALFREDO
- 2 tbsp olive oil
- 1 shallot
- 1 lemon sliced
- 1 cup orzo
- ¼ cup white wine
- 1 cups chicken broth
- ¾ cup parmesan
- 1 tbsp butter
- ¼ cup heavy cream
Instructions
- Toss the shrimp, olive oil, garlic cloves, and spices together.
- In a medium cast-iron skillet over medium-high heat, add a drizzle of olive oil and the shrimp, make sure they’re not touching!
- Sear the shrimp on each side for 3 minutes. Remove them from the pan and set aside on a plate.
- In the same pan, don’t clean it, add the olive oil, shallot and sliced lemon, and orzo. Saute for 2-3 minutes.
- Add the white wine, let it bubble and stir it around to deglaze the pan.
- Add the broth, parmesan and butter. Stir until the parmesan is melted then turn the heat down and stir in the heavy cream.
- Return the shrimp to the pan. Serve immediately.
Notes
- If you want to substitute the spice blend for cajun spice, use 2 tbsp of cajun spice in place of all of the spices (then feel free to omit the minced garlic or leave it for a more intense garlic flavor).
- You can make the shrimp immediately or marinate it for up to 24 hours.
- Store leftover shrimp and pasta in an airtight container for up to 3 days.
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