Blackened Shrimp Pasta with Creamy Corn Fettuccine
This blackened shrimp pasta brings together grilled corn, seared shrimp, and fettuccine in a light cream sauce for a summer-ready spin on alfredo. It’s full of flavor, fast to make, and just rich enough without being
Servings 4 to 6
Calories 532kcal
Equipment
- measuring cups and spoons For accuracy.
- cast iron skillet or grill pan. For blackening the shrimp.
- skillet To build the sauce and finish the pasta.
- large pot To cook the fettuccine.
Ingredients
- 4 large ears of corn husked
- 3 tbsps. (42 g) butter
Shrimp:
- 20 extra large shrimp (prawns) peeled and deveined
- 4 tbsps. (57 g) butter melted
- Blackened seasoning
Pasta:
- 12 oz. (340 g) dry fettuccine pasta
- 2 tbsps. (28 g) butter
- ½ cup (75 g) diced yellow onion
- 2 tsps. (6 g) minced garlic
- 1 tbsp. (8 g) all-purpose flour
- 2 cups (320 g) cooked corn kernels (from grilled corn)
- ½ cup (120 ml) water
- ¼ cup (60 ml) heavy cream
- 1 tsp. (4 g) granulated sugar
- ½ cup (50 g) finely shredded Parmesan cheese
- ¼ cup (10 g) thinly sliced fresh basil
- juice of ½ a lemon (about 1 tbsp. / 15 ml)
- salt and pepper to taste
- reserved pasta water
Instructions
- Heat a large grill pan over medium-high heat and add butter, coating the pan. Place the corn on the grill pan and char the kernels, turning occasionally until evenly browned. Remove the corn from the cob with a knife and set aside. (You can also grill the corn outdoors if preferred.)4 large ears of corn, 3 tbsps. (42 g) butter
- Heat a dry cast iron skillet over medium-high heat. Place the prepared shrimp on a tray and brush one side with melted butter. Generously season that side with blackened seasoning. Place the seasoned side down in the skillet and cook for about 2 minutes, or until blackened. Flip and cook until opaque. Keep warm.20 extra large shrimp (prawns), 4 tbsps. (57 g) butter, Blackened seasoning
- Cook the fettuccine according to package directions. Before draining, reserve 1 cup (240 ml) of pasta water. Drain and set aside.12 oz. (340 g) dry fettuccine pasta
- In a large sauté pan over medium heat, melt the butter. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.2 tbsps. (28 g) butter, ½ cup (75 g) diced yellow onion, 2 tsps. (6 g) minced garlic
- Add the flour and stir until it’s fully incorporated. Cook for 1 minute to remove the raw flour taste.1 tbsp. (8 g) all-purpose flour
- Add the reserved corn kernels, water, heavy cream, and sugar. Simmer for about 2 minutes, or until slightly thickened. (Note: the sauce will be light—not heavily creamy.)2 cups (320 g) cooked corn kernels , ½ cup (120 ml) water, ¼ cup (60 ml) heavy cream, 1 tsp. (4 g) granulated sugar
- Add the cooked fettuccine to the sauce and toss to coat. Stir in the Parmesan, basil, lemon juice, and salt and pepper to taste. If needed, loosen the sauce with a splash of the reserved pasta water.½ cup (50 g) finely shredded Parmesan cheese, ¼ cup (10 g) thinly sliced fresh basil, juice of ½ a lemon, salt and pepper to taste, reserved pasta water
- Divide the pasta among plates or bowls and top each with shrimp. Serve immediately.
Video
Notes
- Use a blazing hot cast iron skillet for the shrimp to develop a proper blackened crust.
- Char the corn until visibly darkened to bring out sweetness and smoky flavor.
- Save your pasta water—a splash helps loosen the sauce and bind it to the noodles.
- Frozen corn can be used when fresh isn’t available—just char it the same way.
- You can prep the corn a day in advance, but the shrimp should be cooked just before serving.
Nutrition
Serving: 312g | Calories: 532kcal | Carbohydrates: 43g | Protein: 30g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 204mg | Sodium: 688mg | Potassium: 464mg | Fiber: 3g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 2mg