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Homemade Blackened Shrimp Alfredo with Sun-Dried Tomatoes recipe photo
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Blackened Shrimp Alfredo with Sun-Dried Tomatoes

This Blackened Shrimp Alfredo with Sun-Dried Tomatoes is bursting with bold, creamy, and spicy flavors—perfect for a quick, indulgent weeknight dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Creamy, Easy, Pasta, Quick, Seafood, Shrimp, Spicy
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta
  • 1 lb shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 cup heavy cream
  • 0.5 cup grated parmesan cheese
  • 0.5 cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • salt and pepper to taste
  • fresh parsley chopped for garnish

Instructions

  • 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.
  • Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil and Cajun seasoning until evenly coated.
  • 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.
  • In the same skillet, reduce heat to medium. Add minced garlic and sautĂ© for about 30 seconds until fragrant. Pour in the heavy cream and stir constantly. Bring to a gentle simmer.
  • 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.
  • 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.
  • 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!

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Colander
  • Wooden spoon or silicone spatula
  • Knife and cutting board

Notes

  • If fresh shrimp is unavailable or expensive, frozen shrimp thawed before cooking works great.
  • For a lighter sauce, substitute half-and-half for heavy cream though it will be less rich.
  • Use sun-dried tomatoes packed in oil for better flavor; rehydrate dry-packed ones before use.