Whenever I’m brainstorming dinner meal options (and not really sure what to make), my safe go to options are either stir fry, or pasta; I typically always have the ingredients to make both in my house even if I haven’t gone grocery shopping in a while. Last nights dinner was a slight struggle because I haven’t gone grocery shopping in forever, but luckily, I had JUST enough ingredients to finesse a quick pasta dish – I didn’t have rice or cauliflower rice, or even any ingredients to make a decent stir fry sauce, so pasta it is!
I had shrimp, half a bell pepper, and a random jar of store bought alfredo sauce; and that was all I needed to make the pasta that night (which I shared on my Instagram story), BUT I also wanted to share the original recipe to one of my FAVORITE pasta dishes: my Spicy Blackened Seafood Pasta. I’s a meal bursting with color and flavor, while also being easy to make. Don’t have all the ingredients for the original recipe? – No worries! I took many many MANY short cuts last night to make a quick finessed version of the original (like substituting homemade alfredo for a store bought jar, I had no scallops, crab, tomatoes or fresh basil – it’s okay, didn’t use them).
If you have time to run to the store to get all the ingredients, then you’ll absolutely LOVE the real completed dish. Check out the recipe down below!
Ingredients (for 2 servings):
- 10 Large shrimp, peeled & tail off
- 10 small scallops
- ¼ cup of cooked shredded crab
- 10-12 golden cherry tomatoes (or regular cherry tomatoes)
- ½ sliced Red Bell Pepper
- 1 Habanera Pepper (Optional – I like my pasta SPICY)
- 4 leaves of fresh basil
- White Cooking Wine
- Black Pepper
- Crushed Red Pepper
- Zatarain’s Blackened Seasoning
- (If you don’t have blackened seasoning, then use cayenne pepper, thyme, garlic powder, black pepper, oregano, paprika, and onion powder)
- Minced garlic
- Butter (or ghee butter, or olive oil)
- 2 servings of cooked fettuccini pasta
Alfredo Sauce Base Option:
If you don’t want to make your alfredo sauce from scratch, no worries! Just pick up 1 jar of your favorite alfredo sauce (my favorite brand to get is Classico Alfredo).
If you want to be ambitious and make it yourself- here’s an easy alfredo recipe!
- 1 cup heavy whipping cream
- 1/2 cup butter
- 1 teaspoon minced garlic/ or fresh garlic diced
- 2 cups grated Parmesan cheese
- 1 teaspoon of white cooking wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- ¼ teaspoon of red cayenne pepper (optional)
- ½ teaspoon of red pepper flakes (optional)
- *cook on medium while stirring for about 5 minutes
- Slice your red bell pepper into thin strips
- Cut your golden cherry tomatoes into halves
- Peel your shrimp
- Chop up your fresh basil
- If using habanera pepper, dice it up as thinly as you can
- Heat up 2 tablespoons of butter (or olive oil, ghee) in a large cast iron skillet or frying pan on high. Once heated up, add in your shrimp and scallops and cook for about 5-10 minutes or until done with a seer (make sure before adding in your shrimp and scallops, pat dray with a paper towel to ensure quality searing). While cooking, add in salt, pepper, blackened seasoning, and 1/2 teaspoon of minced garlic for flavor.
- Once the shrimp and scallops have been cooking for about 5, lower the heat to medium, add in your ¼ cup of your cooked shredded crab, then shift all contents in your skillet to one side.
- Add in your sliced bell peppers and tomatoes (and habanera pepper if using) on the other side; cook for another 3-4 minutes. While cooking, feel free to mix it with the shrimp, scallops, and shredded crab.
- After 3-4 minutes, add in ¼ cup of white cooking wine and your chopped basil leaves, then close skillet and let simmer on medium for another 3-4 minutes.
- Once done simmering, add in either your homemade alfredo sauce mixture or ¾ of a jar of any store bought alfredo sauce of your choosing (or Classico Alfredo sauce – the one I used), along with ½ teaspoon of your red pepper flakes, then cook for another 2-3 minutes while stirring.
- Add in your 2 servings of cooked fettuccini pasta, stir until evenly blended. I like to top my pasta with just a little parsley and extra crushed red pepper.