Blackened Shrimp Scampi
Transform your weeknight dinner into a restaurant-worthy experience with this Blackened Shrimp Scampi, a bold and flavorful twist on the classic pasta dish. Juicy, perfectly seasoned shrimp are coated in a smoky blend of paprika, garlic, cayenne, and herbs, then seared to perfection for a crispy, blackened crust. Tossed in a luscious garlic butter sauce with a splash of dry white wine and fresh lemon juice, this dish pairs beautifully with tender spaghetti or linguine, creating a vibrant balance of heat and zesty brightness. Ready in just 35 minutes, this seafood pasta masterpiece is finished with a sprinkle of fresh parsley and served alongside lemon wedges for a touch of elegance. Perfect for impressing guests or indulging on a cozy night in, this easy yet elevated recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine (e.g., Sauvignon Blanc)
- 0.5 cup Chicken broth
- 2 tablespoons Lemon juice
- 8 ounces Spaghetti or linguine
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges, for serving
Instructions
In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix well to create the blackening seasoning.
Pat the shrimp dry with paper towels and toss them in the seasoning until evenly coated.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are opaque and slightly charred. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the white wine and chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice and add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is well coated with the sauce. If the pasta seems dry, add the reserved pasta water, a little at a time, until the desired consistency is reached.
Return the cooked shrimp to the skillet and toss gently to combine. Cook for another 1-2 minutes to heat through.
Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.1 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
