Blackened Shrimp Alfredo Penne Skillet with Creamy Parmesan Sauce
I always find myself coming back to this Blackened Shrimp Alfredo Penne Skillet whenever I want a comforting dinner that feels a little special without taking hours to make.
The smoky, seasoned shrimp pair perfectly with a rich Alfredo sauce, while the penne catches every bit of that creamy goodness. It’s one of those meals that looks impressive enough for guests but is simple enough for a busy weeknight.
I love that everything comes together in one skillet, which means fewer dishes and more time to enjoy dinner with my family. Whether I’m cooking for a cozy evening at home or serving friends, this recipe never disappoints. It’s creamy, flavorful, and satisfying every single time.
Why You’ll Love This Recipe
- Quick Weeknight Dinner
This recipe comes together in about 30 minutes, making it perfect for busy evenings. - Bold, Creamy Flavor
Blackened shrimp adds smoky spice that balances beautifully with the rich Alfredo sauce. - Simple Ingredients
Everything can be found at most grocery stores, with no hard-to-find ingredients. - Easy to Customize
Add spinach, mushrooms, broccoli, or swap the pasta to suit your family’s preferences. - Perfect for Any Occasion
Great for casual family dinners, date nights, or even entertaining guests.
Blackened Shrimp Alfredo Penne Skillet with Creamy Parmesan Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve ½ cup of pasta water, then drain.
- Pat the shrimp dry and coat evenly with the blackened seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the shrimp for 1–2 minutes per side until lightly blackened and just cooked through. Transfer to a plate.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and stir until warmed through.
- Gradually whisk in the Parmesan cheese until the sauce becomes smooth and creamy.
- Season with black pepper, garlic powder, and salt if needed.
- Add the cooked penne to the skillet and toss until evenly coated. Stir in reserved pasta water if the sauce is too thick.
- Return the shrimp to the skillet and gently combine with the pasta.
- Sprinkle with chopped parsley and extra Parmesan before serving immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of milk or cream to keep the sauce smooth.
- Add spinach, mushrooms, or steamed broccoli for extra vegetables.
- Substitute chicken or salmon if you prefer a different protein.
- Freshly grated Parmesan provides the smoothest and creamiest Alfredo sauce.
Pro Tips
- Pat the shrimp dry before seasoning so they develop a better crust.
- Avoid overcooking the shrimp; remove them as soon as they turn pink.
- Freshly grated Parmesan melts much smoother than pre-shredded cheese.
- Cook the pasta until al dente since it will continue cooking in the sauce.
- Reserve some pasta water to loosen the Alfredo sauce if needed.
- Use medium heat when making the sauce to prevent it from separating.
- Taste the sauce before serving and adjust the salt only after adding Parmesan.
- Garnish with fresh parsley and extra Parmesan for the best presentation.
FAQs
1. Can I use frozen shrimp?
Yes. Thaw completely and pat them dry before seasoning and cooking.
2. Can I make this less spicy?
Absolutely. Reduce the amount of blackened seasoning or use a mild Cajun blend.
3. What pasta works besides penne?
Fettuccine, rotini, rigatoni, or bow ties all work well with the creamy sauce.
4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
5. Can I reheat Alfredo pasta?
Yes. Reheat gently over low heat with a splash of milk or cream to restore the sauce.
