If you’re craving a dish that perfectly balances rich, creamy flavors with a bright citrus kick and a smoky, spicy edge, look no further than this Creamy Lemon Pepper Alfredo with Blackened Shrimp. This recipe takes classic Alfredo pasta to the next level with the zing of lemon and the boldness of blackened shrimp, creating a meal that’s both comforting and exciting. Made with simple ingredients and a straightforward process, it’s a weeknight winner or a special occasion favorite.
Top Reasons to Make Creamy Lemon Pepper Alfredo with Blackened Shrimp
- Flavor Harmony: The creamy Alfredo sauce enriched with Parmesan cheese melds perfectly with the zesty lemon and the bold, blackened shrimp seasoning.
- Simple Ingredients: Using pantry staples like olive oil, garlic powder, and Parmesan, this recipe is easy to pull together without complicated shopping.
- Quick to Prepare: In under 30 minutes, you can have a restaurant-quality dish on your table.
- Versatile Meal: Great for family dinners, date nights, or impressing guests with minimal effort.
- Balanced Nutrition: Protein-rich shrimp paired with comforting pasta and fresh parsley for a well-rounded dish.
Ingredient Breakdown
- 8 ounces fettuccine pasta: The perfect pasta choice to hold onto the luscious Alfredo sauce with its wide, flat shape.
- 1 pound shrimp, peeled and deveined: Provides tender, juicy seafood flavor and a great source of lean protein.
- 2 tablespoons olive oil: Used for cooking the shrimp and building flavor without overpowering the dish.
- 1 teaspoon paprika: Adds a subtle smoky warmth essential for the blackened seasoning.
- 1 teaspoon garlic powder: Intensifies the savory notes and complements the creamy sauce.
- 1 teaspoon onion powder: Adds depth and a mild sweetness to the blackened spice mix.
- 1 teaspoon black pepper: The star of the lemon pepper seasoning, delivering a spicy kick.
- 1/2 teaspoon salt: Enhances all the flavors without making the dish overly salty.
- 1 cup heavy cream: The base for the Alfredo sauce, making it luxuriously creamy.
- 1 cup grated Parmesan cheese: Melts into the sauce for that signature cheesy richness.
- 2 tablespoons lemon juice: Adds a fresh, tangy brightness that cuts through the richness.
- 1 teaspoon lemon zest: Concentrated lemon flavor that lifts the entire dish.
- 2 tablespoons chopped fresh parsley: Adds color and a fresh herbal note to finish.
Setup & Equipment
- Large pot: For boiling the fettuccine pasta.
- Large skillet or frying pan: To blacken the shrimp and make the Alfredo sauce.
- Colander: To drain the pasta once cooked.
- Grater: For fresh Parmesan cheese and lemon zest.
- Measuring cups and spoons: For precise ingredient portions.
- Wooden spoon or spatula: To stir the sauce and shrimp gently.
Cooking Creamy Lemon Pepper Alfredo with Blackened Shrimp: The Process
Step 1: Cook the Fettuccine Pasta
Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to adjust the sauce consistency later if needed. Drain the pasta and set aside.
Step 2: Prepare the Blackened Shrimp Seasoning
In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to create the blackened shrimp seasoning.
Step 3: Season and Cook the Shrimp
Toss 1 pound peeled and deveined shrimp with 2 tablespoons olive oil and the blackened seasoning, ensuring each shrimp is evenly coated. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until opaque and slightly charred. Remove the shrimp from the skillet and set aside.
Step 4: Make the Creamy Lemon Pepper Alfredo Sauce
In the same skillet, reduce the heat to medium and pour in 1 cup heavy cream. Bring to a gentle simmer and stir frequently. Add 1 cup grated Parmesan cheese, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
Step 5: Combine Pasta, Sauce, and Shrimp
Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. Gently fold in the blackened shrimp. Cook together for 1-2 minutes to warm everything through and allow the flavors to meld.
Step 6: Garnish and Serve
Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top for a fresh, colorful finish. Serve immediately and enjoy the perfect balance of creamy, zesty, and spicy flavors.
Seasonal Ingredient Swaps
- Summer: Add fresh cherry tomatoes for a burst of sweetness and color.
- Winter: Swap parsley for chopped kale or spinach to add hearty greens.
- Spring: Incorporate fresh peas or asparagus tips for a crisp texture.
- Autumn: Use roasted butternut squash cubes for a sweet, nutty element.
- Alternative proteins: Try substituting shrimp with chicken breast to create a version similar to Lemon Pepper Chicken Alfredo Penne.
If You’re Curious
- What makes shrimp blackened? The combination of spices, especially paprika and black pepper, seared on high heat creates the signature smoky crust.
- Can I use low-fat cream? Heavy cream gives the sauce its signature richness, but you can substitute with half-and-half or coconut cream for lighter or dairy-free versions.
- Why lemon in Alfredo? Lemon juice and zest brighten the rich sauce, balancing creaminess with acidity and enhancing the seafood flavor.
- How do I prevent overcooked shrimp? Shrimp cooks very quickly; watch for the pink color and opaque flesh to know when it’s done.
Refrigerate, Freeze, Reheat
This dish stores well in the fridge for up to 3 days in an airtight container. To reheat, gently warm in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Freezing is possible but not ideal, as the cream sauce can separate. If freezing, place the shrimp and pasta separately in freezer-safe containers for up to 1 month and thaw overnight before reheating.
Popular Questions
Can I make this recipe gluten-free?
Absolutely! Swap the fettuccine for your favorite gluten-free pasta. Just be sure to adjust cooking times according to the package instructions.
Is it possible to make this dish dairy-free?
Yes, you can replace heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.
What type of shrimp works best?
Medium to large shrimp, peeled and deveined, work best as they hold up well to the blackening process and provide a nice bite.
Can I prepare the sauce ahead of time?
While the sauce is best fresh, you can prepare it a few hours in advance and gently reheat on the stove, adding a bit of cream or water to restore its consistency.
Try These Next
- Creamy Lemon Garlic Shrimp Gnocchi – another luscious pasta dish with bright citrus and seafood flavors.
- Lemon Pepper Chicken Alfredo Penne – a hearty chicken alternative with similar zesty Alfredo goodness.
- Creamy Chipotle Shrimp Mac – for a smoky, spicy twist on classic mac and cheese with shrimp.
Ready, Set, Cook
Gather your ingredients and equipment, heat up your skillet, and get ready to delight in the perfect balance of creamy, tangy, and spicy with this Creamy Lemon Pepper Alfredo with Blackened Shrimp. Whether it’s a cozy dinner at home or a special meal to impress, this dish delivers vibrant flavors and comforting textures that will have everyone asking for seconds.
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Creamy Lemon Pepper Alfredo with Blackened Shrimp
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to adjust the sauce consistency later if needed. Drain the pasta and set aside.
- In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to create the blackened shrimp seasoning.
- Toss 1 pound peeled and deveined shrimp with 2 tablespoons olive oil and the blackened seasoning, ensuring each shrimp is evenly coated. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until opaque and slightly charred. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium and pour in 1 cup heavy cream. Bring to a gentle simmer and stir frequently. Add 1 cup grated Parmesan cheese, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. Gently fold in the blackened shrimp. Cook together for 1-2 minutes to warm everything through and allow the flavors to meld.
- Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top for a fresh, colorful finish. Serve immediately and enjoy the perfect balance of creamy, zesty, and spicy flavors.
Notes
- Reserve some pasta water to adjust the Alfredo sauce consistency as needed.
- Watch shrimp closely when cooking to avoid overcooking; they cook quickly and are done when pink and opaque.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for dairy-free options.
