Blackened Shrimp Alfredo with Sun-Dried Tomatoes

If you’re craving a dish that’s bursting with bold flavors and creamy indulgence, look no further than this Blackened Shrimp Alfredo with Sun-Dried Tomatoes. Combining perfectly seasoned shrimp with a luscious, garlicky Alfredo sauce and the sweet tang of sun-dried tomatoes, this recipe is a total crowd-pleaser. It’s an effortless way to bring a touch of gourmet to your weeknight dinner or impress guests without spending hours in the kitchen. Plus, the addition of sun-dried tomatoes adds a beautiful depth and color that elevates this classic pasta dish to something truly special.

Why I Love This Recipe

I absolutely adore this Blackened Shrimp Alfredo with Sun-Dried Tomatoes for several reasons. First, it’s packed with layers of flavor—from the smoky, spicy blackened shrimp to the creamy Alfredo sauce that coats every strand of fettuccine. The sun-dried tomatoes add a subtle sweetness and chewiness that really balances the richness of the cream and cheese. It’s a recipe that feels fancy but comes together quickly, making it perfect for both busy weeknights and special occasions. Whether you’re a seafood lover or just looking for a new pasta dish to try, this recipe hits all the right notes. And the best part? It’s totally customizable with ingredients you likely already have on hand.

Ingredient Rundown

• 8 oz fettuccine pasta: The perfect pasta shape to hold onto the creamy sauce and mix beautifully with the other ingredients.
• 1 lb shrimp, peeled and deveined: Shrimp cooks quickly and adds a delightful texture and natural sweetness.
• 2 tablespoons olive oil: Used to sauté the shrimp and develop that irresistible blackened crust.
• 1 tablespoon Cajun seasoning: Brings the bold blackened flavor—spicy, smoky, and a little bit herbal.
• 1 cup heavy cream: The base for the Alfredo sauce, creating richness and silky smoothness.
• 1/2 cup grated parmesan cheese: Adds salty, nutty undertones that make the sauce extra flavorful.
• 1/2 cup sun-dried tomatoes, chopped: Adds a vibrant pop of color and tangy sweetness.
• 2 cloves garlic, minced: Garlic is a must for that aromatic foundation in the sauce.
• Salt and pepper to taste: Essential seasonings to enhance all the flavors.
• Fresh parsley, chopped for garnish: Adds freshness and a pretty finishing touch.

Equipment & Tools

• Large pot: For boiling the fettuccine to al dente perfection.
• Large skillet or frying pan: To blacken the shrimp and cook the sauce in the same pan for maximum flavor.
• Colander: To drain the pasta.
• Wooden spoon or silicone spatula: For stirring the sauce gently without scratching your pan.
• Knife and cutting board: For prepping shrimp, garlic, and sun-dried tomatoes.

Blackened Shrimp Alfredo with Sun-Dried Tomatoes — Do This Next

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.

Step 2: Prepare the Shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated.

Step 3: Blacken the Shrimp

Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until blackened and opaque. Remove shrimp from pan and set aside.

Step 4: Make the Alfredo Sauce

In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and stir constantly. Bring to a gentle simmer.

Step 5: Add Parmesan and Sun-Dried Tomatoes

Gradually whisk in the grated parmesan cheese until melted and smooth. Stir in the chopped sun-dried tomatoes. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Step 6: Combine

Add the cooked fettuccine and blackened shrimp back into the skillet. Toss everything together until the pasta is evenly coated with the sauce and the shrimp is well distributed.

Step 7: Garnish and Serve

Season with salt and pepper to taste. Sprinkle fresh chopped parsley on top before serving. Enjoy your delicious Blackened Shrimp Alfredo with Sun-Dried Tomatoes hot off the stove!

Budget & Availability Swaps

• If fresh shrimp is pricey or unavailable, frozen shrimp works perfectly—just thaw before cooking.
• For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
• If you can’t find sun-dried tomatoes, roasted red peppers make a tasty alternative.
• Use pre-grated parmesan for convenience, but fresh grated cheese yields the best flavor.

Notes on Ingredients

• Cajun seasoning: Homemade or store-bought blends are fine, just check the label to ensure it fits your spice preference.
• Sun-dried tomatoes: Choose those packed in oil for richer flavor, but if using dry-packed, rehydrate them in warm water first.
• Garlic: Fresh garlic is key for the sauce’s aromatic depth. Avoid garlic powder here for best results.
• Parmesan cheese: Use a good quality cheese for authentic flavor—avoid pre-shredded that contains anti-caking agents if possible.

Save It for Later

This Blackened Shrimp Alfredo with Sun-Dried Tomatoes keeps well for up to 2 days refrigerated in an airtight container. To reheat, warm gently on the stovetop with a splash of cream or milk to loosen the sauce. Avoid microwave reheating as it can cause the sauce to separate.

For the best texture and flavor, try to enjoy this dish fresh, but leftovers are still a delicious treat for the next day’s lunch or dinner.

Common Questions

Can I use a different type of pasta?

Absolutely! While fettuccine is traditional for Alfredo, you can swap in linguine, penne, or even spaghetti depending on what you have on hand.

How spicy is the Cajun seasoning in this dish?

The Cajun seasoning adds a moderate heat with smoky undertones. If you prefer milder flavors, reduce the seasoning to half or use a mild paprika blend instead.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative and use a plant-based Parmesan substitute to keep it creamy without dairy.

Can I prepare any parts of this recipe ahead of time?

You can season the shrimp ahead and store it in the fridge for a few hours before cooking. The pasta and sauce are best made fresh, but leftovers can be refrigerated and gently reheated.

Quick Weeknight Wins

• For another creamy seafood pasta dish, try this Creamy Greek Shrimp Pasta—a fresh twist with feta and lemon.
• If you love sun-dried tomatoes, the Sun Dried Tomato Chicken Gnocchi Skillet is a comforting one-pan meal you’ll want to bookmark.

The Takeaway

This Blackened Shrimp Alfredo with Sun-Dried Tomatoes is the ultimate blend of creamy, spicy, and tangy flavors that come together in a quick, satisfying pasta dish. It’s perfect for seafood lovers who want to elevate their dinner game with minimal effort. The combination of blackened shrimp and sun-dried tomatoes adds a gourmet touch that feels special, yet it’s approachable enough for any home cook. Whether you’re cooking for family or entertaining friends, this recipe is a guaranteed winner on your dinner table.

Rich, flavorful, and utterly crave-worthy—this dish might just become your new favorite pasta recipe. Enjoy every bite!

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