I have such a weird relationship with shrimp. Most of the time I don’t like it, then suddenly, out of the blue, I get this really intense craving for it and I’m all like, “Who are you and where did you come from?” Well, when that craving hit last week, I whipped up this super fast and easy Blackened Shrimp Pasta, featuring a homemade blackened seasoning mix. If you want BIG flavor without a lot of work, this pasta is your answer.
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Should I Use Fresh or Frozen Shrimp?
Fresh shrimp is always best, but for most people frozen is going to be the most readily available and cost effective. Either will work for this recipe. Frozen shrimp thaws quickly when placed in a colander with cool water running over it.
What Size Shrimp is Best for Blackened Shrimp Pasta?
When buying shrimp you’ll notice some numbers on the package (mine said 25/35), which refer to the size, or the number of shrimp per pound. The smaller the number, the larger the shrimp. I used 25/35 because that’s what was available that day, but I think I would have preferred to use 31/45 so that I could get more pieces and more shrimp per bite in my pasta.
Larger shrimp are prettier, of course, but since I was being budget conscious and only used 1/2 lb. shrimp, more pieces would have distributed the shrimp throughout the pasta better.
What Type of Pasta Should I Use?
I had angel hair pasta in my pantry, so I went ahead and used that, but this dish would work equally as well with just about any other shape of pasta. I think bowtie would be nice, as would penne, or fettuccine. The pasta is just the vehicle for the amazing spices and shrimp essence in this Blackened Shrimp Pasta, so the shape doesn’t matter so much. :)
Is This Blackened Shrimp Pasta Spicy?
I would call this shrimp pasta “medium” spicy, but sensitivity to heat does vary from person to person. I used a homemade Cajun Seasoning Blend in this recipe, which allows you to adjust the heat to your liking. If you want it less spicy, reduce the cayenne pepper by half. If you want it more spicy, add more cayenne pepper.
Blackened Shrimp Pasta
Servings 4Ingredients
BLACKENING SEASONING
- 1 Tbsp smoked paprika ($0.30)
- 1 tsp thyme ($0.10)
- 1 tsp oregano ($0.10)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp cayenne pepper ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp onion powder ($0.03)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.05)
SHRIMP PASTA
- 1/2 lb peeled and deveigned shrimp ($4.31)
- 2 Tbsp butter ($0.25)
- 2 cloves garlic ($0.16)
- 15 oz can petite diced tomatoes ($1.09)
- 1/4 tsp salt ($0.02)
- 1/2 lb pasta ($0.50)
- 2-3 green onions, sliced ($0.17)
- Handful fresh parsley ($0.20)
- 1 lemon ($0.69)
Instructions
- In a small bowl, combine the herbs and spices for the blackening seasoning. Rinse the shrimp under cool water, drain, and then pat dry with a paper towel. Sprinkle the blackening seasoning over the shrimp and stir to coat.
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander.
- While the pasta is cooking, mince the garlic and add it to a large skillet with the butter. Heat the butter and garlic over a medium flame until the butter starts to foam and sizzle. Continue to sauté the garlic in the sizzling butter for about one minute. Add the shrimp and sauté until they are opaque and slightly firm (3-5 minutes), then remove them from the skillet.
- Add the diced tomatoes (with juices) and about 1/2 cup of the pasta water to the skillet. Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet. Let the sauce simmer for 5-10 minutes, or until thickened slightly. Taste the sauce and add salt if needed (I added 1/4 tsp salt).
- Add the cooked and drained pasta to the skillet and toss with the sauce (add some of the remaining reserved pasta water, if needed, to loosen the pasta). Return the shrimp to the skillet and stir to combine.
- Slice the green onions and chop the parsley leaves. Sprinkle both over top. Serve with sliced lemon to squeeze over top.
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Notes
Nutrition
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How to Make Blackened Shrimp Pasta – Step by Step Photos
Begin by preparing the blackening seasoning – In a small bowl stir together 1 Tbsp smoked paprika, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cumin, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper (about 20 cranks of a pepper mill).
Rinse 1/2 lb. peeled and deveined shrimp under cool water, let them drain, then pat dry with a paper towel (that helps the seasoning stick). I used 25/35 size shrimp, but I think a 31/45 might have been even better. Smaller pieces means more pieces throughout the pasta.
Pour the prepared seasoning over the shrimp and stir until they’re well coated.
Bring a pot of water to a boil for the pasta. Once boiling, add 1/2 lb. pasta and cook until tender. Reserve about one cup of the starchy water before draining the pasta in a colander. I used angel hair pasta, but you could use just about any shape for this dish. When using a long pasta, like spaghetti or angel hair, I find it helps to break it in half before cooking. It makes stirring in large pieces, like shrimp or diced tomatoes, a LOT easier.
While the pasta is cooking, get started on the shrimp and sauce. Mince two cloves of garlic and add them to a large skillet with 2 Tbsp butter. You really do need to use butter for this recipe to get that authentic “blackened” flavor. Heat the butter and garlic over medium heat until it starts to foam and sizzle, then continue to sauté for about a minute to cook out the raw garlic flavor.
Next, add the seasoned shrimp and continue to sauté until the shrimp are opaque and slightly firm. Shrimp cook very fast, so this should only take about 3-5 minutes depending on the size of your shrimp. It’s important not to over cook the shrimp because the longer you let shrimp sit on the heat, the more the proteins contract, and the more firm and rubbery they become. So, remove them from the skillet as soon as they turn opaque and firm up.
Now you’ve got all these fantastic browned butter and seasoning drippings stuck to the skillet. We NEED that flavor, so we’ll be deglazing the skillet…
Add a 15oz. can of petite diced tomatoes (with the juices) and about 1/2 cup of that starchy pasta cooking water. Stir to dissolve that good stuff off the skillet. Fire roasted diced tomatoes would also be awesome with this, but I don’t think anyone makes them in a petite dice, so you’ll have larger tomato pieces.
Let the sauce simmer for a few minutes to reduce and thicken. Taste the sauce and add a little salt if needed (I added 1/4 tsp salt).
Add the cooked and drained pasta to the skillet and toss until it’s coated with the sauce. Add a little bit more of the reserved pasta water, if needed, to help loosen the pasta (but don’t add a lot or you’ll thin out the sauce too much).
Finally, return the cooked shrimp to the skillet and stir to combine with the pasta and sauce.
Slice a couple green onions, chop a handful of parsley leaves, and slice a lemon.
Sprinkle the parsley and green onions over the pasta and serve with the lemon slices.
Wowza, that Blackened Shrimp Pasta is NOT foolin’ around.
I love your Creamy Cajun Chicken Pasta Recipe – could I add cream cheese to this recipe to make it “creamy”? If so, how much do you recommend adding?
You could try, but the recipe methods are a little different. The other recipe uses 2oz of cream cheese and you’ll likely need to have some broth or other liquid on hand to thin the sauce out. As is I think it would be a bit too thick with just adding cream cheese.
Awesome recipe – thanks for sharing!
I have been making this recipe for 4 years now. My family loves this dish and is one of their favorites. I quadruple the recipe. I use chicken breast instead of shrimp because my family don’t like shrimp. Even taste better the next day cold too!!
Hi, What store bought blackening spice can you use instead of purcahsing all of the ones that are listed in the recipe? Thanks!
Time to update this recipe as this is not how you blacken shrimp. You will need to have a stove hood that vents outside or do it in a skillet on a grill outside. Season your shrimp and preheat the skillet until it is very, very, very hot. Drizzle in clarified butter (it must be clarified). Add the shrimp and cook about 2 minutes on each side. That’s it. The flavor of blackened foods comes from charring the spices, particularly the thyme and oregano. Use plain paprika instead of smoked. You will have a new favorite dish. Also works with swordfish or tuna steaks and also chicken breast.
Would I be able to sub in diced chunky chicken? I’m a scardy cat when it comes to shrimp. Lol!
Yep! Here is a Cajun Chicken Pasta recipe that is very similar. You can leave out the cream cheese at the end and it will be more like this shrimp pasta (or make it creamy, as written).
This was delicious! I doubled the shrimp and used 12 oz spaghetti, vs the 8 oz in the recipe. It was so good!!! I will be making this again soon. It was fast to make by quick thawing the shrimp, and using other pantry staples.
This is a recipe I’ve been making for years!!! I’ve even used the spice mixture in other recipes. I love to double the shrimp and use fire roasted tomatoes! Thanks, Beth for such a good one.
Omg yet another another another amazing budgetbytes recipe that I want to make again like tomorrow. So delicious. Thank you Beth for your gift you share with the world. I felt like I went out to a fancy restaurant to eat this was so good.
Yummmm! Perfect amount of spice! I added a little fresh baby spinach for some more green. Definitely saving this for later!
Am I able to batch cook and freeze?
Yes it could be a great freezer recipe.
Loved it! It didnt need any pasta water, it was absolutely lovely with added onions and bell pepper (I love veggies!) little parmesean on top! Will make again, spicy goodness !
This is my go to recipe! My husband and I especially love it with bow-tie pasta… however we end up eating the whole thing in one sitting because it’s so good :-)
The kind of upgrade I do is I buy fire roasted tomatoes for an extra kick. Thanks for this recipe :-)
Your blackened shrimp tacos are one of our favorites so I figured this would be awesome too. Just as easy maybe easier. Super delicious! I doubled the recipe since it was for four (but like quadrupled the shrimp because we all love shrimp and since i had a two pound bag we just used the whole thing). Used a bag of penne pasta. Will make again!! Thanks for this!
I made this the other night and was amazed at how delicious and simple it was. I did find petite fire roasted tomatoes and used those. I did cook the sauce down a little more/did not add as much pasta water than directed.
Oh so happy to hear it Kim!
Can you make this in a cast iron skillet?
Yes :)
Great but how van I thicken the sauce?
If you want the sauce a little thicker, let it simmer for 5-10 minutes more before adding the pasta. :)
Could I replace some of the pasta water with cream to make a tasty Rose sauce?
Sure, you could definitely do that.
Made this last night like 1am . Lol
Used fettuccine, should have used angel hair. It was delish!!
Love this recipe!
Sounds good. Will try.
Made this and it was watery and had no flavor. Had to add regular spaghetti sauce to save the meal from going in the trash.
Not sure what went wrong.
I had the same experience. Is it because I used fire roasted tomatoes instead of petite diced?
i used fire roasted tomatoes also! my dish tastes delish! i did not add 1/2 cup of the pasta water, only 1 scoop of water- used my ladle.
Spicy!
This dish is one of my husband’s favorites. It’s easy and tasty. I increase the seasonings because we like a stronger taste. I’m making this today.
can tomato Puree be used? I do not like diced tomatoes
If yes, how much?
Thanks
Joann S
I suppose you could do that. I’d stick to the 15oz. can.
So nice I made it twice! The second time I added in an additional clove of garlic, doubled the cayenne (I love spicy food), purreed the tomato (also added in an extra diced halfback tomato into it), and used whole grain penne instead of spaghetti and it was even better. Definitely making its way into my meal plan
Made this for company and our guests gushed about it. The flavouring was fabulous. I added a tablespoon of Italian sasoning to the tomatoes. I pan fried small scallops in butter and garlic and added them at the end. New favourite.
I made this recipe last night. It was sensational!
The only tweak that I made was to add a tablespoon of Zatarain’s Garlic & Herb Seasoning to the sauce.
This was awesome!!! Tweeted to 1/4 tsp of oregano and 1/8 tsp of red pepper.
My hubby loved it too and is my recipe file as a keeper.
Thank you
I made a double batch of this (because I didn’t know what to do with the other 1/2 lb of frozen shrimp I was defrosting!) and it was wonderful. Thank you for the recipe. Oh, and I happened to find a can of petite fire roasted tomatoes at Whole Foods… I think it was Muir Glen. Even if it’s not MG, it exists and it’s out there!
I froze the left overs and will be serving it over polenta. ;-)
The oregano was too powerful. It isn’t bad I might half the oregano next time made it all under an hr. But geez that oregano was STRONG I had to add more water and put lots of lemon and parsley to mask it.
I made this tonight and it was very delicious. I waited until I had the shrimp in the skillet to add the garlic because I was afraid to burn the garlic, and that was successful for me. Someone else mentioned the addition of mushrooms. I think I might try that as a vegetarian version in the future. Thanks for this easy and flavorful recipe!
I didn’t have fresh parsley so I substituted cilantro, that worked okay. Also I didn’t have petite cut diced tomatoes so I used tomato passata and that also was alright. Next time I’ll definitely use diced tomatoes.
Easy but elegant. More than good enough to serve your guests. Very tasty!!!
Great recipe. I did add a couple things because I like extra spicy dishes, and wanted a little more seafood flavor. For de-glazing I used fire roasted Rotel tomatoes, some baby bella mushrooms and a minced habanero. After about 2 mins. I added a can of baby clams with juice. Then while finishing the pasta I used a little more clam juice instead of the starchy water. It turned out fantastic. Thanks you.
Made this dish today. Loved the spices with the pasta.
Made this today. Loved spices throughout the pasta.
Made this for dinner it was a big hit.
Cooked it for Christmas dinner. It was a hit.
I just made this today, it was very delicious!
The marinade didn’t stick to the shrimps as well as on your pictures, probably because I used frozen ones, but it was still really great
thank you for this website – i’m starting to learn how to cook and found this site to be extremely helpful for a newbie cook. cheers!
Very delicious! Will make it again.
Eek! I forgot that along with the 16 oz of pasta, 2 cans stewed tomatoes and 1 thinly sliced chicken breast – I also used 3 T of butter and 4 cloves of garlic. Thanks again for the solid recipe!
This was delicious! I needed to feed 5 people, so I doubled the pasta, used 2 cans of stewed tomatoes and added 1 thinly sliced chicken breast while keeping everything else the same. The spiciness was perfect for my kids, but I’d double the blackened spices if I wanted it just for me. Thanks so much for this recipe – I love how I can make this all with only two pans. I would be happy to get this pasta in a restaurant and am so happy I can make it at home!
Hi Beth,
Thank you so much for this recipe! My husband loves blackened anything, so I made this for him last night and he claimed that it is a restaurant quality dish! It was so easy to make, your directions made it fool proof!
Made this and it was so amazing that I’m going back to the store so I can make it again within the same week. It reheats great too!
Question: Could the petite diced tomatoes be replaced with tomato sauce? How much sauce would you recommend? I’m not a huge fan of tomato pieces and would love it if the sauce were a bit thicker.
Thanks as always for a delicious recipe, Beth!
I woud use crushed tomatoes, then. They have an almost smooth texture, but not all the added salt and seasoning that tomato “sauce” has. I’d probably use a 15oz. can. :)
WOW again! Made shrimp per the recipe and it was *delicious,” using canola oil instead of butter for a restricted diet. Instead of the pasta, we added 1 c. cooked rice and 1 15-oz can of kidney beans where you’d add the cooked pasta. Boom . . . quick-and-dirty rice!
This pasta dish is really good. Full of flavor.
I substituted chicken for shrimp since I live in the Midwest and cheap fresh shrimp is hard to come by. Cut the chicken into bite-sized pieces. Turned out great! Will definitely do this again.
This looked so good, but I was a little disappointed. I love this website but this is not my favorite. The directions scared me about the shrimp overlooking, so I didn’t let the canned tomatoes stew. The tomatoes were only in the pan for a couple minutes so the sauce didn’t have a “cooked” flavor and nothing was as well blended together as I like. In my opinion, the sauce should have stewed for a lot longer. And I thought the sauce was pretty thin/watery and also light (it mostly just absorbed into the noodles). The shrimp ended up being washed almost clean too, so I had basically tasteless shrimp mixed with uncooked-tasting tomatoes and sauce less but flavorful pasta.
Despite all that, I thought the recipe went WAY up (to the point that I might make it again) when I added the parsley (lots), green onions (only a little), salt, and a nice big sprinkle of Parmesan cheese. I also subbed half the shrimp with sausage, which added a lot more flavor.
Sorry this didn’t work for you – did you remove the shrimp from the pan and set aside before adding the tomatoes? I had to think about that step, but it was the key for a rich sauce. (I also added the rest of the blackening spices left over from coating the shrimp.)
I thought this receipt was really good! Our only change to it was fresh parmasian as a garnish.
Unbeliveable! Delicious, easy, inexpensive
This was really good. I usually follow recipes to a T but had a little bacon drippings and added for a little deeper flavor. But really delicious ! Thank you!
Delicious wouldn’t change a thing. Perfect! Husband loved it too!
Came out great! Used Black Bean Pasta due to slow carb diet and it was tasty!
Do you think this would work with pre cooked frozen shrimp?
Well, if it’s pre-cooked it might over cook the shrimp and make them tough when you sauté them in the skillet. That’s the only tricky thing with shrip–they cook very fast!
This was delish. My store only had 71/90 size, which seemed just right. I used just shy of the 1/4 teaspoon of cayenne, and it gave it enough kick for me but not too much to make my kids cry. In fact, they gobbled it up sans shrimp, which is an amazing feat. I think next time I will use a full pound of shrimp to up the protein.
Looking at the frozen shrimp packages at the store (no fresh here in central midwest), and the labels say “peeled, deveined AND with tails”. Do I need to remove the tails?
Am SO looking forward to making this. Thanks Beth!
You can leave the tails on while they cook (it will be quite pretty), but eat around them. They have a hard texture, like fish scales.
Can I substitute scallops instead of shrimp?
I bet that would be really delicious!
Just made it and it’s mui delicioso ! The cayenne pepper adds just the right kick; I feel like I’m eating at a fancy restaurant. I used spaghetti made from chick peas and aduki beans by Explore Asian, and it worked really well! It gives a more firm pasta if you like that, and adds 20 grams of protein and 15 grams of fiber for an even healthier twist!! :).
http://www.tinyecospa.com
YESSS. I made this tonight, and it’s going in the permanent rotation! I was faithful to the recipe as written except for subbing zucchini noodles because I need to cool it with the carbs (with 1/4 C veg broth in lieu of the pasta water). Oh, and I flaked out and forgot the lemon at the end. My husband and I both thought it was delicious, though, and my kitchen smells wonnnderful right now from all the spices.
Looks like another winner (there’s nothing I don’t like here)! I’m a bit confused, though, as I thought “blackened” meant a red-hot cast iron skillet and, therefore, a quick sear (and the smoke that a previous commenter wants to avoid).
I agree about the smaller shrimp…smaller everything, in fact. That way you’re more likely to get a piece of everything in each bite. Last time I got a bag of frozen shrimp, though, there was only one size. Now, the stores with service fish counters usually have different sizes, which are previously frozen. Well, southern California…you’d expect to be able to get almost anything!
Made this tonight and my family really enjoyed it! :) Thanks for all your great recipes. (Plus, it was nice that I had almost all of these ingredients at hand already!)
One quick question: when I’m making your pasta dishes, I sometimes substitute fresh diced tomatoes for a can of diced tomatoes, if that’s what I have on hand. In this case, I doubled everything and used some fresh tomatoes with one can of diced tomatoes. Usually, when I do this, it ends up being a little watery. Is there anything I could add/modify to keep it saucy instead of watery?
Interesting, I would have guessed the canned tomatoes to be the more watery than the fresh! In either case, you can simmer the tomatoes in the skillet before adding the pasta until the liquid reduced a bit. That will also concentrate the flavors and probably make it extra delicious. ;)
I made this last night and everyone loved it. Since Rouses had a special on fresh caught shrimp, I used those and wound up with 12 oz when I pulled off the heads and peeled them. That proportion wound up being about perfect for my shrimp loving family. I also subbed a leftover lime for the lemon with good results. This is a keeper!
This looks like an awesome weeknight dinner! I always keep shrimp in the freezer because it thaws so fast. Thanks!
SO good! Fantastic recipe!
Do you buy your parsley in smaller amounts than a full bunch? I always feel like when I buy parsley I end up having to throw a lot of it out.
No, but I find that it usually stays good in my fridge for a couple weeks because it’s kind of sturdy (more so than cilantro, anyway). I just try to add it to whatever I can throughout the week. :)
I store my cilantro in a Mason jar, as discussed in the following The Kitchn how-to. I can keep it for a couple weeks this way! Perhaps this method would work for parsley too?
http://www.thekitchn.com/which-method-keeps-your-cilantro-fresher-longer-175001
I find that the life span my parsley and cilantro varies widely from bunch to bunch, so I suspect it depends on the state they were in when I bought them (not much control over that!). I tried the jar/bag thing once and it was dead the next day, while sometimes when I just keep it in the plastic produce bag with no special treatment it lasts almost two weeks! LOL
I chop my parlsley and then freeze it in a container. Works great in recipes!
I just made this, it’s no good. I basically followed the recipe but I just swapped the shrimp with sausage, the tomatoes with a big dollop of ketchup and used scrambled egg instead of pasta. Instead of green onion I used some mushy celery from Christmas.
Just kidding it was great and it’s been added to my sordid ‘woo the ladies’ repertoire. If it’s effective I’ll even name my kid after you – “Budget Byte Oliver” has a nice ring to it.
Hahahaha I started laughing out loud as I read the first paragraph and was so relieved when I got to the second one (because I HAVE had serious reviews like that). :) Thanks for the good laugh and I’m glad you liked it!
Sorry to post again, but these blackened shrimp will also make a terrific version of shrimp and grits–just saute a few of the usual suspects (onion, garlic, bell pepper, chopped tomato, etc), toss in the blackened shrimp for a few seconds to combine, and serve over some cheesy grits.
My husband and I LOVE blackened sea food, but there is no way I would smoke up my house with it. I do have a gas grill right outside my kitchen and wanted to pass along this little trick. I remove the grills and put a cast iron skillet upside down on the “coals” This lets the skillet get super hot. I spray the bottom surface with some cooking spray and blacken away! The reason for inverting the skillet is so that you don’t burn yourself on the sides of the pan. Don’t touch the pan until the whole grill cools off. You will need to grease the inside of the pan before using for another purpose as the intense heat burns away most of the existing residue.
I tried this last night and really enjoyed it! I added in some white wine and was pleasantly surprised at how well the flavors worked together. Adding this to my long list of Budget Bytes favorites – thank you! :)
This looks so good – I love shrimp, always! But I have to mention that I read something pretty terrible about the shrimp imported by the US from some Asian countries, that it is processed by people working in horrible conditions for slave wages. I live in Boston and even our closest local suppliers are pretty expensive. I had to mention it because there’s practically a boycott of imported shrimp around these parts. If your conscience is moved by these labor practices (illegal by American standards) this might be a place to buy U.S. only shrimp, which will probably be expensive. (Sorry, Beth – it’s something I recently learned about and I’m disturbed that the US does business with suppliers like this) My PSA for the day.
Here in New Orleans we eat U.S. caught shrimp from the Gulf of Mexico, and we have the luxury of it usually being the cheapest as well.– and that’s definitely what she’s bought here. On the rare occasion that I see Asian or non-Gulf shrimp in the store I (and most people I know in my region) choose not to buy it, because I basically live in seafood heaven.
By the way, this recipe looks awesome! Can’t wait to try it out.
I definitely thought about that before I bought them. :) I made sure they were U.S. gulf shrimp. Thanks for sharing for group, though!
You’re welcome! It was new to me and it sounds terrible. I do hope that our land-locked, Mid-West friends have the option to buy US shrimp wherever they are!
Don’t worry! I live about as far away from a US coast as possible, and we can still get Gulf shrimp here :)
This looks amazing! Can’t wait to try it!
This looks delicious!! I’ll definitely be trying it, though there’s no way I could do 1/2 lb of shrimp split between four servings… that’s 2 oz. of shrimp/protein per serving. I’d be completely starving an hour later.
I made this last night for my girlfriends and I–it was AHMAZZINNG! The only thing I added was just a taddd bit of Siracha on top at the end (I have a slight obessesion with Siracha+Shrimp) Thank you yet another delic recipe!
Hey Beth, this looks amazing! I want to give it a try but I don’t have garlic powder and onion powder in my pantry. Can I used fresh garlic (finely grated) and onion (finely chopped) instead?
I’d probably just skip the onion and do the extra garlic (there’s already some in the skillet before the shrimp).
My kind of pasta!! I’m looking forward to making this recipe!! :-)
This is husbands dream dish! I’m with you Beth, sometimes I like shrimp and other times avoid. But I LOVE what you’ve done here. And honestly, with a family of four we can’t afford to go out for a meal like this.
This looks delicious! I’ve been trying to eat more seafood lately so I’ll be making this as soon as shrimp goes on sale here.
It’s always so interesting to me to see how prices can vary so much in different areas. From looking at all your recipes over the years, I’ve noticed that you’re able to get staples like potatoes and onions for much cheaper than I can get them (maybe I need to buy the big bags of onions rather than individual ones?) And it amazes me how expensive canned tomatoes and beans are for you! At my grocery store the regular price is 69 cents per can, and I usually only buy them when they’re on sale for 50 cents (less than half of your price). It always seems to balance out in the end though with the cheaper vs. more expensive items. It’s just funny that it can be so different because I’m also in the South, not that far from you!
I’m in the midwest and I notice how much less Beth pays for most things — including diced tomatoes. $1.29 is the usual price in my store and they’ll go on sale for $1.00. Occasionally I can find them for 86¢. Then there’s the shrimp. It’s $4/lb more expensive here on sale.
I love shrimp and always stock up when they’re on sale, so I always have some in my freezer. This looks delicious and I have all the ingredients on hand. I’ll make it sometime later this week.
Isn’t it though? :D You really have to learn to work with what is available for a good price in your area. And yes, the bags of onions are usually far less expensive than single onions, and they stay good for a few weeks as long as they’re not in a warm or humid area. :)
Will try this. Since I happen to have a bottle of Penzey’s Cajun Seasoning I’m way ahead of the curve on the ingredient list!
Made this tonight since I had all the ingredients. I did leave out the cayenne because I didn’t want the heat. It was delicious!! Such great flavor. Next time I think I’m going to try the sauce on zucchini noodles. I think it would be wonderful. Thanks for the great recipe!
I have that exact relationship with shrimp. My husband loves it so I usually combine it with something I like and leave some shrimp free for me. This looks like a recipe I’ll have to try when that craving hits though.
You could do what they did at a Chinese restaurant I went to abroad – slice the shrimp! Chunks of shrimp, you ask? No. *Sliced* shrimp, so that each piece looks like an actual shrimp until you twist it for the 3D view.
Ha! That’s insanely clever!
Could this seasoning also be applied to chicken, beef, pork, etc?
Yes, it sure could. :)
This looks amazing! I’ve got some shrimp in the freezer (they were on special offer) so I’m going to have to try this. I did something a little different recently, using black squid ink spaghetti (dried, not fresh) which I bought on impulse a little while ago, and I’ve still got most of a packet of that left, so this looks like another great option.
This looks so great! My husband is a pasta junkie and loves shrimp, so I’ll have to add this to my menu/shopping list for next week.
I saw the photo and then read your “love/hate” first paragraph … I have a similar love/hate sudden craving with shrimp! I gave in this weekend and bought a pound of 31/40 frozen shrimp and then this morning this recipe – perfect timing for me and it looks wonderful.
I made this last with 6 ounces of shrimp and proportional amount of the rest – VERY good! I ate all of the shrimp but had pasta and spicy sauce left so “blackened” some leftover cassoulet beans and added for my lunch today – also very good! The beans are large and “meaty” (Rancho Gordo Cassoulet) so took the spice well and got slightly crisp on the outside. I really liked the tomato in the sauce with the spicy shrimp.
Thanks for a great recipe!