In this recipe, spicy blackened shrimp sit atop creamy pasta for a delicious dinner your family will love. This blackened shrimp & creamy pasta dish is really quick and easy to make too, great for busy weeknights.
3 tbsp. Butter
1-2 Garlic Cloves, minced
3 tbsp. Flour
3 cups Whole Milk, warmed
1 cup Parmesan Cheese
¼ tsp. Black Pepper, or to taste
Salt, to taste + salt for the pasta water
1 tbsp. Olive Oil
1 lb. Shrimp, peeled and deveined
½ tbsp. Blackening Seasoning
12 oz. Casarecce Pasta, or use your favorite pasta variety
Bring a large pot of water to a boil.
Pat the shrimp dry with paper towel. Sprinkle the shrimp with blackening seasoning, toss to coat, and set aside.
Make the creamy sauce
Melt the butter in a large skillet over medium heat, add the garlic and sauté 30 seconds or so, add the flour and cook, stirring almost constantly for 1-2 minutes. Slowly add the milk, stirring with a whisk constantly until incorporated. Add the Parmesan cheese and stir well, until melted and smooth. Allow the sauce to come to a simmer. The sauce will start to thicken when it comes to a simmer. Once the sauce starts to simmer, lower the heat to low and cover. Cook for 5-7 minutes, stirring occasionally. Add the black pepper to the sauce and stir. Taste the sauce and add salt, to taste, only if needed. Keep the sauce warm until the pasta and the shrimp are ready.
Once the sauce is covered and on low heat, drop the pasta in the boiling water. Remember to salt the water. Cook the pasta according to the package directions for al dente.
Cook the shrimp
While the pasta cooks: heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 4-6 minutes, depending on the size of the shrimp, stirring frequently. Note: The shrimp are done when they are no longer translucent; turn a nice pink color and curl.
When the pasta is done, drain the water completely. Add the pasta to the cream sauce. Toss to coat the pasta well with the cream sauce.
Add the pasta into individual serving dishes and top each with shrimp.
Serve the pasta immediately, the sauce will thicken quickly as it cools and will not be as creamy (still delicious though).