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.

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

Description

Smoky blackened shrimp piled on top of pasta tossed in homemade basil walnut pesto. Bold, fresh, and ready in 25 minutes.

Ingredients

Units Scale

For the Blackened Shrimp

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)

For the Pesto Pasta

1 pound pasta (spaghetti, linguine, or penne)
3/4 cup basil walnut pesto, plus more to taste
1/4 cup reserved pasta water

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the shrimp with blackening seasoning, olive oil, and grated Parmesan cheese. Toss until every shrimp is evenly coated on all sides. Set the bowl aside.
Bring a large pot of generously salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside. Drain the pasta.
While the pasta boils, heat a large skillet over medium-high heat until very hot, about 2 minutes. Lay the seasoned shrimp in a single layer in the pan — do not crowd them. Cook for 2 to 3 minutes per side until deeply charred on the outside and pink and opaque throughout. Squeeze the juice of half a lemon over the shrimp and remove the pan from heat.
Transfer the drained pasta to a large bowl or back into the pot. Add 3/4 cup of basil walnut pesto and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water and toss again until the pesto is silky and coats every strand.
Divide the pesto pasta between 4 plates or bowls. Arrange the blackened shrimp on top of each serving. Finish with a sprinkle of freshly grated Parmesan and lemon zest. Serve immediately.

Notes

To reduce the spice level, use just 1 tablespoon of blackening seasoning instead of 3.
The shrimp double as a standalone appetizer — serve them on a platter with lemon wedges.
Make the basil walnut pesto ahead and refrigerate for up to 1 week.
Pat the shrimp very dry before seasoning for the best blackened crust.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pasta, Seafood, Weeknight Meals
Method: Stovetop
Cuisine: Italian American