Blackened Shrimp Alfredo

with Spaghetti Squash

blackened shrimp alfredo

Let me start by saying that this is one of the best recipes that I have created.  It was full of flavor and hit the spot for comfort food!  I made my own homemade alfredo sauce.  It's not hard and is worth the time!  It was a huge hit with all four of us.  I can't wait to make it again! 

You will want to plan ahead.  This isn't quick and easy because of the multiple components.  You can do some of the prep in advance to save time on the night you plan to cook it.


  • 1 bag of frozen shrimp, medium size, shelled, deveined, and tails removed
  • 1 spaghetti squash
  • butter and olive oil (or cooking oil of your choice)
  • Parmesan cheese (fresh or canned - to top the dish)
  • parsley (fresh or flakes - for garnish - optional)

Alfredo Sauce:

  • 1 stick of butter
  • 2 cups of cream
  • 1/2 cup of fresh grated Parmesan (buy a block and grate your own!)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper

Blackening Seasoning (you can use this for fish, chicken, shrimp)

This will make more seasoning that you need, but you can store it in a jar or in a ziploc bag for future use (or of course you can buy Blackening Season at most large grocery stores.)

  • 2/3 cup paprika
  • 3 Tablespoons plus 1 1/2 teaspoons Lawry's Seasoning salt
  • 4 teaspoons garlic powder
  • 4 teaspoons onion powder
  • 4 teaspoons dried oregano leaves, crushed
  • 4 teaspoons cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons gumbo file powder


Several hours to an hour in advance - cook spaghetti squash according to these directions (or however you choose, just be careful!)  Remove from oven and let cool for a 30 minutes or more.

Meanwhile go ahead and make the alfredo sauce.  Melt butter on medium heat. Stir in cream and pepper and garlic powder. Simmer 10-12 minutes stirring constantly (it will burn!) until it begins to thicken. (It won't thicken a lot until it cools a bit) After it has thickened up a bit add in cheese.  Stir well and set aside while you cook the shrimp.  This will give it time to thicken more.

Thaw shrimp according to package directions.  Dry them off with a paper towel because frozen shrimp always have excess water left behind.

Make blackening seasoning and set aside.

Spread shrimp out on a large platter in a single layer and sprinkle with blackening season on one side.  No need to season the other side, we'll do that after they're in the pan (efficiency, baby!)

Depending on the size of your pan, you may have to cook the shrimp in batches.  Don't pile them up on top of each other.  They need some room.

Heat over medium/high heat 1/2 butter and half olive oil (a nice combination in my opinion) in a very large skillet.

Now place the seasoned side face DOWN in the pan.  While they are cooking lightly sprinkle the blackening season on the shrimp in the pan.  See, now both sides are covered.  It won't take long to cook - a couple minutes on each side - tails will curl and shrimp will be opaque when done.  Set aside.

Now simply fill your plate with the desired amount of spaghetti squash (1 cup), top generously with alfredo sauce, add shrimp, and garnish with a little extra Parmesan cheese and parsley flakes (if desired.)

Enjoy!  I hope you love it as much as we did.

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