Creole Blackened Shrimp served with homemade Pesto Pasta!

Creole Blackened Shrimp served with homemade Pesto Pasta!

May 04, 2023John Tarallo

This is a SUPER easy dish that is very tasty, we make this after a long day at the salt shop!

It's best to keep frozen shrimp, they thaw super quickly and are ready to cook within 20 min.

What you will need for the Blackened Shrimp:

  • Shrimp-thawed, deveined & peeled (we do 8 shrimp per person)
  • Creole Blackening Blend
  • Oil-vegetable oil work well, anything with a high smoke point
  • Frying Pan

What you will need for the Pesto Pasta:

  • Pasta (of course!)-we love to us penne, but you favorite will do!
  • EVOO
  • Pesto-here is our recipe, you can use store-bought but it's not the same
  • Pot of boiling water
  • Trapani Sicilian Sea Salt
  • Locatelli grated cheese

Let's start!

  1. Fill a pot up with water, add salt
  2. While the water is starting to heat up, prep shrimp: Pat & dry off shrimp with a paper towel. Coat generously with Creole Blackening Blend. Remember, our Creole is a bit spicy so add according to your preferred hear level!
  3. Once water in pot is boiling add pasta and cook to preferred; usually 10-12 minutes
  4. Heat your frying pan on medium high heat and add vegetable/peanut/canola oil
  5. Add Creole Shrimp to HOT frying pan, if you are unsure flick a drop of water-if it sizzles and vaporizes you're ready to go!
  6. Cook shrimp on each size roughly 2-3minutes or until they start to curl
  7. Remove shrimp from pan, lower heat, and add a splash of EVOO, 4 TB of Pesto, and a pinch of Trapani Sicilian Salt
  8. Pasta should be done cooking now-drain and add to pan with warm pesto/salt/EVOO
  9. Toss to coast evenly. You can add more pesto if you like!
  10. Plate Pesto Pasta (say that 10 times in a row lol) and serve shrimp alongside.
  11. Top pasta with Locatelli Cheese and OMG ENJOY!!!!!!!

Remember, when cooking the rules are fast and loose! You can omit or add just about anything you like. Our recipes are simply guides, add your own touch...just be sure to use the best salts & blends:)

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