Blackened Shrimp Pasta – Dinners, Dishes and Desserts

Blackened Shrimp Noodles – This noodle dish is packed with succulent shrimp, bold spices and simple ingredients. And we’re going to take the flavor up a notch with my homemade blackened spice! This recipe is easy enough to serve up on a busy weeknight, but it’ll also impress guests for weekend dinners.

Shrimp and pasta are a popular combination. Since it’s such a common dinner meal at our house, I’ve learned that the real secret to success lies in how you sauté the shrimp. With a little practice and the right technique, it’s not difficult to create tender and juicy morsels with every bite.

blackened shrimp noodles on a plate

As with my other shrimp specialties (Creamy Pasta with Sundried Tomatoes and Shrimp and Bang Bang Shrimp Pasta), this Blackened Shrimp Pasta is all about the spices.

From aromatic garlic to smoky Worcestershire sauce, herb thyme to a dash of cayenne pepper, every bite of this dish is irresistible. And the best part is that most of the prep consists of measuring and mixing spices to create a homemade Blackened Seasoning.

Why this recipe works

  • It’s faster than takeout and healthier too. You also save a lot of money compared to going to a restaurant.
  • Simple enough to throw together on a busy weeknight, but impressive enough to serve to guests at the weekend.
  • This is a dish made primarily from pantry ingredients that you can fall back on when you don’t have a dinner plan. Starting with already deveined shrimp reduces prep time and makes this recipe effortless.

what you will need

  • Angel hair noodles – You can use whatever long-cut pasta you prefer (or whatever you have in the cupboard). This recipe is also great with spaghetti, linguini or fettuccini.
  • shrimp – Buy pre-cleaned and deveined shrimp for an effortless meal. I recommend buying tailed shrimp because they’re a lot tastier, but work both tailed and tailless.
  • Blackened Spices – The recipe for this spice is below. Save time by making the mixture ahead of time and storing it in an airtight container in your spice cabinet.
  • olive oil – Do not swap this oil for another variety, as olive oil adds flavor to the dish.
  • Onion – Any yellow or white onion will complement this dish. White onions are slightly sweeter and milder, while yellow onions are spicier and more complex.
  • Garlic – Fresh is best, especially since this recipe uses garlic to flavor the pasta. Skip the pre-chopped kind in a jar and scoop out fresh cloves from the onion.
  • Chicken broth – You can use regular, low-sodium, or reduced-fat. Whichever style you prefer will do the trick in court.
  • Crushed tomatoes
  • Worcester sauce – This ingredient is key to the smoky umami flavor of this recipe.
  • thyme
  • paprika

Blackened Shrimp Seasoning

  • paprika
  • Dried Thyme
  • Ground cumin
  • Dried oregano
  • garlic powder
  • onion powder
  • Salt
  • Black pepper
  • cayenne pepper

How to Make Blackened Shrimp Noodles

Be sure to scroll down to the recipe card for measurements and full instructions!

  1. Mix the spices. Place all the spices in a small bowl or jar and either mix or shake. You can store leftovers in an airtight container in the spice cabinet for a few months.
  2. Season shrimp. Sprinkle the spice mixture over the shrimp. Or toss them in a bowl of spices to ensure you get coated in every bit of spicy deliciousness.
  3. Sauté the onions. Heat the olive oil in a large skillet on the stove until shimmering. Then add the onion to the pan and sauté for 2-3 minutes until soft, translucent and fragrant.
  4. Boil garlic and shrimp. Add the garlic and shrimp to the pan. Sauté for 3-4 minutes until the shrimp are fully cooked. Transfer the shrimp from the pan to a plate and set aside.
  5. Start the pan sauce. Begin the pan sauce by adding chicken broth to the pan. Then add mashed tomatoes, Worcestershire sauce, thyme and paprika. Stir everything and bring to a simmer. Let the sauce reduce and thicken for 5 minutes.
  6. Boil the noodles. Once you’ve started the pan sauce, you’re ready to cook your pasta. Follow the directions on the packaging of your pasta and cook accordingly. Then drain the water from the cooked pasta.
  7. Toss everything together and serve. Next, add the drained pasta and cooked shrimp to the pan with the sauce and mix everything together. Once everything has an even coating, you’re ready to plate, garnish with fresh parsley, and serve!

recipe tips

  • Use the chicken broth to deglaze the pan. That means scraping off any brown bits that are sticking to the bottom once you’ve added the broth. That’s where all the flavor is. When you add them to the broth, they add that flavor to the sauce (rather than scrubbing it all away in the kitchen sink).
  • Bring the water to a boil before you start the pan sauce. That way, once you’ve reached the stage in the sauce where you can hands-free and reduce, you can add the pasta to the boiling water. It will streamline the whole process.
  • If you’re really trying to impress, why not try making your own homemade pasta? It’s easier than you think, and with all the time you’ll save with this recipe, there’s no better time to try it!

How can you tell if shrimp are cooked?

The easiest way to tell if your shrimp is cooked through is to keep an eye on the column that runs down the back of the shrimp. Here the vein has been removed, and when the shrimp is raw the color is translucent. Once the flesh becomes completely opaque, the shrimp are fully cooked through.

What to serve with blackened shrimp noodles

This recipe is delicious, hearty and fills you up on its own. But if you’re looking for side dish inspiration, try pairing it with one of these delicious side dishes:

preparation time
5 minutes

cooking time
15 minutes

total time
20 minutes


  • 1 (12 oz) box of Angel Hair Pasta

  • 1 1/2 pounds deveined shrimp

  • About 3 ½ tablespoons blackened spice (use full recipe below)

  • 2 tablespoons olive oil

  • 1/2 cup onion, finely chopped

  • 2 garlic cloves, chopped

  • 1/2 cup chicken broth

  • 1 (14 oz) can crushed tomatoes

  • 1 teaspoon Worcestershire sauce

  • 1 tsp dried thyme leaves

  • 1 tsp paprika

Blackened Spice

  • 1 tablespoon of peppers

  • 1 teaspoon dried thyme leaves

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon of salt

  • 1 teaspoon of black pepper

  • 1/2 teaspoon cayenne pepper


  1. In a small bowl, mix the blackened spices. Scatter over the shrimp and flip to coat.
  2. In a large pan, heat olive oil over medium-high heat. Add onion and cook 2-3 minutes until
  3. Add garlic and shrimp. Fry for 3-4 minutes until the shrimp are done. Remove from
    toss and set aside.
  4. Stir the chicken broth into the pan, scraping off the chunks from the bottom. Add crushed
    Combine the tomatoes, Worcestershire sauce, thyme and paprika while stirring. Bring to a simmer and cook
    for 5 minutes.
  5. Meanwhile, bring water to a boil in a large saucepan. Cook angel hair noodles according to package instructions.
  6. Once the noodles are cooked and drained, add them and the shrimp to the sauce. Toss to coat it evenly.
  7. Serve garnished with fresh parsley.

Nutritional Information



serving size


amount per serving

calories 250total fat 7gSaturated Fatty Acids 1gtrans fat 0gunsaturated fat 5gcholesterol 240mgsodium 4166mgcarbohydrates 17gfiber 3gSugar 3gprotein 29g

Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should be used as a general guide only.

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