Blackened Shrimp Pasta Food

BLACKENED SHRIMP

Steps:

• Combine the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl. Dump the mixture over the shrimp and mix well. Set aside to marinate for 30 minutes.
• Heat the olive oil in a skillet over medium-high. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes.
• Add the garlic, stir, and cook for 30 seconds. Garnish with cilantro and lime wedges to serve.

BLACKENED SHRIMP

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.

BLACKENED SHRIMP KEBOBS

Steps:

• Heat your grill. In a mixing bowl, combine shrimp with salt, blackening seasoning and lemon juice. Set aside. Cut red peppers, yellow peppers and onions into 2-inch cubes and place on skewer in this order: red pepper, shrimp, red onion, shrimp, green pepper, shrimp, etc. Grill on all sides, brushing with marinade as it cooks. Let vegetables caramelize. Lightly blacken shrimp, being careful not to burn. Serve immediately.

BLACKENED SCALLOPS OVER ANGEL HAIR PASTA

Steps:

• Mix black pepper, white pepper, salt, mustard, cayenne pepper, garlic powder, and thyme together. Dredge scallops in blackening spices.
• Melt 1/2 of the butter in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until just tender, 4 to 5 minutes. Transfer to a plate, cover, and set aside.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Meanwhile, melt remaining butter in the same skillet over medium heat. Add scallops in a single layer and sear until browned on the outsides and opaque in the centers, 3 to 4 minutes per side. Cover and set aside.
• Drain pasta and place in a bowl. Drizzle with olive oil. Add the mushroom mixture and tomato. Serve pasta in individual bowls; place scallops on top and drizzle with lemon juice.

BLACKENED SHRIMP

Steps:

• If you bought shrimp in shells, make sure to shell and devein the shrimp first. (Detailed instructions here.)
• Pat clean shrimp dry with a paper towel and add them to the mixing bowl.
• In another small bowl, mix together all the ingredient for the blackening seasoning.
• Add melted butter to the shrimp and toss to coat them evenly.
• Sprinkle blackening seasoning over the shrimp as you gently mix. Make sure that shrimp is evenly coated in seasoning.
• Preheat a cooking pan over medium-high heat. (Make sure that the pan is completely preheated before adding shrimp.)
• Add a tablespoon of butter and add shrimp after it's melted. Make sure the shrimp are in one even layer.
• Cook shrimp until pink and opaque on one side and then flip to the other side. Cook shrimp just until they are pink and opaque on that side as well. Depending on the size, shrimp will take 4-7 minutes to cook altogether.
• Take them out of the pan as soon and they're cooked and serve with your favorite sides or over pasta.

BLACKENED SHRIMP

Steps:

• Combine all of the dry spices and herbs in a small bowl and stir to combine.
• Pat each shrimp dry with a paper towel and them to a large mixing bowl, along with 1 tablespoon of oil. Toss until evenly coated. Then, add the seasoning mix and stir until evenly coated once more. Set aside.
• Add the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat and allow it to come to temperature. Add the butter, and as soon as it has melted, add one single layer of shrimp, leaving a bit of space in between each one.
• Cook for about 2 to 2 1/2 minutes, then flip and cook for 1 1/2 to 2 minutes more on the other side. The shrimp is ready when it is pink and semi-firm to the touch.

BLACKENED SHRIMP SCAMPI

Steps:

• Prepare Pasta as per directions on package.
• In small sauce pan reduce broth and wine by 1/3.
• Heat butter and oil in cast iron pan being careful not to burn. Add jalapenos, garlic, and shrimp. Sprinkle blackened seasoning over all and cook through.
• Add shrimp mixture to broth and them mix with pasta.
• Serve topped with parsley and some garlic bread on the side.

BLACKENED SHRIMP STROGANOFF

Steps:

• Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
• In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

BLACKENED CHICKEN PASTA

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.