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    Home » Seafood

    Blackened Shrimp Pasta

    Published: Mar 7, 2021 · Modified: Oct 19, 2023 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This blackened shrimp pasta is made with an easy, homemade spicy tomato sauce, pasta and spiced shrimp. Perfect for date night!

    blackened shrimp pasta on plates

    We've had quite a treat this winter.

    A few months ago, our monthly seafood delivery box from Sitka Salmon Shares included Alaska spot prawns.

    So far, we've enjoyed spot prawns in lemon shrimp risotto and a seafood boil for two, and I used the shells and roe to make several batches of shrimp stock.

    But the more I thought about shrimp, the more I wanted shrimp pasta.

    This blackened shrimp pasta is made with shrimp cooked in blackening seasoning, homemade pasta sauce and spaghetti noodles.

    If you like to meal plan, you can make the pasta sauce ahead of time and the rest of the meal comes together quickly.

    Want more shrimp in your life? Try making shrimp fra Diavolo, blackened shrimp and grits, kimchi seafood soup and shrimp tacos.

    What Size Shrimp Should I Use?

    Use whatever size you have on hand or prefer. The shrimp size is totally up to you.

    If possible, use raw (not pre-cooked) shrimp. The flavor will be better.

    Want help shopping for shrimp? Check out my guide for buying shrimp and learn more about wild shrimp vs. farmed shrimp.

    How to Make the Pasta Sauce

    Start with a large, heavy pan. I use this Lodge 12" carbon steel skillet.

    Add oil, a diced onion and some red pepper flakes to the pan. Cook until the onions soften.

    Cook Onions, Peppers + Garlic in Oil
    Cook Onions, Peppers + Garlic in Oil

    Next, add tomatoes, water and dried herbs.

    Both fresh and canned tomatoes will work well. I like to use fire-roasted tomatoes that I froze last summer.

    Add Tomatoes, Water + Oregano
    Add Tomatoes, Water + Oregano

    Simmer the tomatoes until they're cooked down and most of the water has evaporated.

    Taste the sauce and adjust the seasoning if needed.

    Simmer Fra Diavolo Sauce Until Thickened
    Simmer Until Thickened

    If you're making the sauce ahead of time, make sure to check the recipe card notes for fridge and freezer preservation methods.

    To serve the sauce right away, toss it with spaghetti noodles.

    Want more homemade pasta sauce ideas? Try making a classic Italian marinara, fra Diavolo sauce, red wine pasta sauce, acorn squash pasta sauce and yellow tomato sauce.

    Fra Diavolo Sauce in a Pan with Pasta

    What Spices Do I Need for Blackening Seasoning?

    In this recipe, you'll want smoked paprika, dried oregano, and (optionally) cayenne.

    I usually add garlic powder to my blackening seasoning, but skipped it here since there's lots of garlic in the pasta sauce.

    If you like the blackening flavor, check out this blackened halibut with spicy yogurt sauce or blackened cod with avocado sauce!

    How to Cook the Blackened Shrimp

    Toss the shrimp in blackening seasoning and a little lemon juice.

    Then, add the shrimp to a hot pan and cook until both sides are opaque.

    Toss Shrimp in Blackening Seasoning + Cook
    Toss Shrimp in Blackening Seasoning + Cook
    Cook Shrimp Until Opaque
    Cook Shrimp Until Opaque

    Remove the shrimp from the pan.

    Add a little more oil and some more lemon juice, and stir up all of the seasoning left in the pan.

    Add Butter + Lemon Juice to Pan
    Add Lemon Juice to Pan

    Serving Blackened Shrimp Pasta

    Pour the pan sauce into the pasta and toss.

    I like to plate the pasta and then set the shrimp on top (instead of tossing the shrimp into the pasta). That way everyone gets an equal amount of shrimp.

    Serve the blackened shrimp pasta right away while everything is still hot. I like to serve a light vegetable side with my pasta, such as this spinach mandarin orange salad or a broccoli raisin salad.

    blackened shrimp pasta on plates
    blackened shrimp pasta on plates
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Blackened Shrimp Pasta

    This blackened shrimp pasta is made with an easy, homemade spicy tomato sauce, pasta and spiced shrimp. Perfect for date night!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Italian
    Servings: 2 people
    Calories: 988kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
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    Equipment

    • large heavy skillet (12-inch minimum)

    Ingredients

    Pasta Sauce:

    • ¼ cup olive oil
    • 1 onion, diced
    • ½ teaspoon red chili flakes Use more or less as desired
    • ¼ teaspoon sea salt
    • 4 garlic cloves, diced
    • 2 pounds fresh tomatoes (diced) or 28oz can diced or crushed tomatoes
    • 1 cup water
    • 1 teaspoon dried oregano
    • ½ pound spaghetti Use gluten-free spaghetti if needed

    Shrimp:

    • 8 ounces shrimp (4oz per person) Shells removed + shrimp deveined. Tails on or off, as desired.
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon dried oregano
    • ¼ teaspoon ground cayenne Omit for less heat
    • ¼ teaspoon sea salt
    • 1 lemon, juiced (divided)
    • 1 ½ tablespoons olive oil (divided

    Instructions

    Pasta Sauce:

    • Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.) Cook the onions over medium heat until they begin to brown (~5 min).
      Add the garlic and cook 1 more minute, or until the garlic is fragrant.
      Cook Onions, Peppers + Garlic in Oil
    • Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
      Add Tomatoes, Water + Oregano
    • Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.
      Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.
      Simmer Fra Diavolo Sauce Until Thickened
    • While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions.
      Add the cooked spaghetti to the pasta sauce and toss to coat.
      Fra Diavolo Sauce in a Pan with Pasta

    Cook Shrimp:

    • Toss shrimp in paprika, oregano, cayenne, salt, and the half the lemon juice. Set aside.
      Heat 1 tablespoon oil in a pan on medium-high heat.
      Add shrimp to the pan and cook 1-2 minutes per side, until shrimp are opaque.
      Remove shrimp from pan.
      Cook Shrimp Until Opaque
    • Lower heat to medium and add the remaining ½ tablespoon oil and the remaining lemon juice. Stir the liquid with a wooden spoon. Remove from heat.
      Add Butter + Lemon Juice to Pan
    • Pour the pan-sauce into the pasta and toss.
      Divide pasta between two plates, and then divide the shrimp between the dishes.  Serve immediately.
      blackened shrimp pasta on plates

    Notes

    Serves: This serves two people generously.  For more modest portions, store half the pasta sauce for later and use ¼ lb. spaghetti.
    Prep Time does not include preparing shrimp.  It is difficult to know how long shrimp prep will take, because shrimp can be purchased in all stages of preparation.  Be aware that if your shrimp need to be fully prepped, it will increase the prep time.
    Pan Size: Some readers have reported that their 12″ pans were too small for the volume of sauce. You may find a heavy Dutch oven works best for you, although I’ve always had success with my 12″ carbon steel pan.
    Prepare Sauce Ahead: The sauce can be prepared ahead of time and refrigerated for 4-6 days, or frozen and used within a year.
    Smoother Sauce with Fresh Tomatoes: Canned tomatoes are peeled, and will yield a smoother sauce with less texture.  If you’re using fresh tomatoes and want an extra-smooth marinara, you have two options:
    1.  Peel the tomatoes first.  Use a knife to mark an X on each tomato, and then blanch them in boiling water until the tomato peel loosens (~15-30 seconds).  Peel, and then proceed with the recipe.  Crush tomatoes with your hands instead of dicing.
    2. Blend the sauce.  After cooking, add the sauce to a blender or use an immersion blender to blend the peels into the sauce.
    Varieties of tomatoes: For the thickest sauce, use San Marzano tomatoes (or other varieties of Roma tomatoes).  However, this recipe works well with juicy tomatoes also.

    Nutrition

    Calories: 988kcal (49%) | Carbohydrates: 112g (37%) | Protein: 43g (86%) | Fat: 42g (65%) | Saturated Fat: 6g (38%) | Cholesterol: 286mg (95%) | Sodium: 1511mg (66%) | Potassium: 1575mg (45%) | Fiber: 11g (46%) | Sugar: 18g (20%) | Vitamin A: 4178IU (84%) | Vitamin C: 79mg (96%) | Calcium: 285mg (29%) | Iron: 6mg (33%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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