Blackened Shrimp Pasta with Basil Walnut Pesto

Name: Blackened Shrimp Pasta with Basil Walnut Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian American
Ingredients: 1 pound jumbo shrimp, peeled and deveined; 3 tablespoons blackening seasoning; 3 tablespoons olive oil; 1/4 cup Parmesan cheese, freshly grated; 1/2 lemon, juiced (plus zest for garnish); 1 pound pasta (spaghetti, linguine, or penne); 3/4 cup basil walnut pesto, plus more to taste; 1/4 cup reserved pasta water

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This blackened shrimp pasta is one of those meals that looks like it took all afternoon but comes together in about 25 minutes. Juicy jumbo shrimp coated in a smoky blackening spice, seared until they get that gorgeous charred crust, then piled on top of pasta tossed in homemade basil walnut pesto. Finish it with a generous shower of parmesan - that salty, nutty bite against the smoky shrimp is an excellent touch. It's bold, it's fresh, and it's the kind of plate that makes everyone go quiet for a second - the good kind of quiet. If you love big flavor without a lot of fuss, this one's for you.

Blackened shrimp piled on top of pesto pasta in a bowl with lemon zest garnish

I originally made my basil walnut pesto as a standalone pantry staple - and honestly, I could eat it with a spoon. But once I started thinking about what to pair it with, blackened shrimp was the very first thing that came to mind. The smoky heat from the spice crust against that bright, herby pesto is just *chef's kiss*. If you're looking for more easy pasta nights, my roasted veggie tortellini is another crowd favorite.

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Ingredients for Blackened Shrimp Pasta

Here's everything you'll need to pull this dish together. It's a short list - the magic is in the technique and the pesto.

For the Blackened Shrimp

Jumbo shrimp, peeled and deveined
Blackening seasoning
Olive oil
Parmesan cheese, grated
Lemon

For the Pesto Pasta

Pasta (spaghetti, linguine, or penne)
Basil walnut pesto (homemade or store-bought)
Reserved pasta water

See recipe card for exact quantities.

Why You'll Love Blackened Shrimp Pasta

Ready in 25 minutes. From boiling water to plated dinner in less time than it takes to order takeout. This is a true weeknight hero.
Bold, smoky flavor. The blackening seasoning gives each shrimp a spicy, charred crust that plays beautifully against the bright, herby pesto.
Doubles as an appetizer. The shrimp are incredible on their own - pile them on a platter with lemon wedges for a showstopper appetizer at your next dinner party.
Customizable heat. Love it spicy? Go heavy on the blackening seasoning. Cooking for kids or spice-sensitive guests? Just dial it back - it's completely adjustable.
Uses homemade pesto. This is part of my basil walnut pesto series, so the pesto ties everything together. But store-bought works in a pinch - no judgment here.

How to Make Blackened Shrimp Pasta

This comes together fast, so read through the steps before you start. The shrimp sear while the pasta boils - multitasking at its finest.

Step 1: Season the Shrimp

In a large bowl, toss the shrimp with blackening seasoning, olive oil, and grated Parmesan until every piece is evenly coated. The Parmesan helps the spice crust stick and adds a salty, savory layer that caramelizes beautifully in the pan. Set aside while you get the water going.

Step 2: Boil the Pasta and Sear the Shrimp

Bring a large pot of salted water to a boil and cook the pasta until al dente. While it cooks, heat a large skillet over medium-high heat. Lay the seasoned shrimp in a single layer and sear for 2 to 3 minutes per side until you get that deep, dark crust and the shrimp are pink all the way through. Squeeze lemon juice over the top and set aside. Before draining the pasta, scoop out about a quarter cup of starchy pasta water.

blackened shrimp pasta step 4 toss pasta with pesto

Step 3: Toss the Pesto Pasta and Serve

Toss the drained pasta with the basil walnut pesto until every strand is coated - add a splash of reserved pasta water if it needs loosening. Pile the blackened shrimp on top, finish with freshly grated Parmesan and a squeeze of lemon, and serve immediately.

Substitutions for Blackened Shrimp Pasta

Need to swap something out? Here are a few easy substitutions that still keep the flavor on point.

Shrimp: Chicken breast or thigh strips work great with the same blackening seasoning. Sear for 5 to 6 minutes per side until cooked through.
Blackening seasoning: If you don't have a premade blend, mix together smoked paprika, garlic powder, onion powder, cayenne, dried thyme, and a pinch of oregano.
Pasta: Any shape works here. Penne, rigatoni, and bucatini all hold pesto beautifully. For a lighter option, try it over zucchini noodles.
Pesto: Store-bought basil pesto works in a pinch, but the homemade basil walnut version really makes this dish sing.
Parmesan: Pecorino Romano adds a sharper, tangier bite. Nutritional yeast works for a dairy-free option.

Blackened Shrimp Pasta Variations

Once you've nailed the base recipe, try these twists to keep things interesting.

Creamy pesto version: Stir a couple tablespoons of cream cheese or mascarpone into the pesto before tossing with pasta for a rich, creamy sauce.
Grilled shrimp: Thread the seasoned shrimp on skewers and grill over high heat for 2 minutes per side. Perfect for summer cookouts.
Add veggies: Toss in halved cherry tomatoes, roasted asparagus, or sautéed broccolini to bulk it up with extra color and nutrition.
Blackened shrimp appetizer: Skip the pasta altogether and serve the shrimp on a platter with lemon wedges and a side of pesto for dipping. Instant dinner party hit.

Equipment

This recipe doesn't need anything fancy - just a few solid kitchen staples that can handle high heat and multitasking. Here's what I reach for every time.

Large Stainless Steel Skillet (Premium) / Cast Iron Skillet (Budget) - You need a pan that can get screaming hot without flinching. A heavy stainless steel or cast iron skillet gives you that perfect blackened crust on the shrimp without any hot spots.
Large Stainless Steel Pot (Premium) / Enamel Stock Pot (Budget) - A big pot of salted boiling water is pasta 101. I like one that heats quickly and is easy to drain.
Stainless Steel Tongs (Premium) / Silicone-Tipped Tongs (Budget) - Tongs are your best friend when searing shrimp. They let you flip each piece quickly and keep your hands away from the heat.
Microplane Zester (Premium) / Citrus Zester (Budget) - That finishing shower of lemon zest takes this dish from great to unforgettable.
Large Mixing Bowl (Premium) / Any Spacious Bowl (Budget) - You'll need a big bowl for tossing the shrimp in that blackening seasoning mixture, and again for tossing the pasta with pesto.

How to Store Blackened Shrimp Pasta

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and pasta separate if possible - the shrimp reheat better on their own.
Reheat: Warm the pasta in a skillet over medium heat with a splash of olive oil or pasta water to loosen the pesto. Reheat the shrimp separately in a hot pan for about a minute per side to keep that crust intact.
Freeze: I don't recommend freezing this dish. Shrimp can get rubbery when frozen and reheated, and pesto-dressed pasta doesn't hold up well in the freezer. Best enjoyed fresh or within a few days.

Top Tip

Don't crowd the skillet when searing the shrimp. If they're too close together, they'll release steam and you'll lose that gorgeous blackened crust. Work in batches if your pan isn't big enough to lay them all in a single layer with a little space between each one.

A generous shower of freshly grated parmesan right before serving is an excellent touch here. The salty, nutty flavor plays beautifully off the smoky blackened shrimp and the herby pesto - it ties the whole dish together.

Can I use frozen shrimp?

Absolutely. Just make sure they're fully thawed and patted very dry before tossing with the seasoning. Any excess moisture will prevent that blackened crust from forming.

What's the best blackening seasoning to use?

Any store-bought Cajun or blackening blend works. I like ones with a good balance of smoked paprika, garlic, and cayenne. If you want to make your own, mix those together with onion powder, dried thyme, and oregano.

Can I make this less spicy for kids?

Yes! Just use less blackening seasoning - start with one tablespoon instead of three and work up from there. You'll still get the flavor without the kick. You can also substitute smoked paprika for the blackening blend entirely for a milder version.

Can I make the pesto ahead of time?

That's actually the best move. Make a batch of the basil walnut pesto on Sunday and store it in the fridge for up to a week. Then this dinner comes together even faster on a busy weeknight.

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