Alfredo Pasta with Blackened Shrimp
Author: Marla Hingley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
  • 1 lb GF Pasta
  • 1 lb shrimp, shelled and deveined
  • 4 Tbsp butter or margarine, melted
  • Lemon wedges, for garnish
Alfredo Sauce
  • 1 ½ cups light cream (or canned coconut milk)
  • 2-3 Tbsp fresh basil (or parsley or chives), chopped
  • 1 clove garlic, minced
  • Zest from 1-2 lemons, to taste
  • 4 Tbsp grated parmesan cheese
  • ½ cup reserved pasta water (if needed)
Blackening Spice
  • 2 tsp paprika
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp pepper
  • 1 tsp salt (or ½ tsp garlic salt)
  1. Prepare pasta as directed.
  2. Combine sauce ingredients into a small saucepan and bring to a light simmer, season to taste with salt and pepper. To thin, add a bit of pasta water as desired.
  3. For shrimp, rinse and pat dry. Place some of the spice mixture into a small dish. Lightly dip shrimp in melted butter, then dredge in spice mixture to completely coat. In a hot skillet, fry coated shrimp in batches with a bit of butter or oil, flipping once, until cooked (about a minute per side). Set aside and repeat with remaining shrimp.
  4. To serve, toss pasta with sauce, and top with shrimp. Squeeze some fresh lemon juice over for a bit more flavor if desired.
The spice mixture will make more than enough, so save any left overs in a sealed container for next time.
Recipe by Gluten Free Club at