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Welcome to an effortless weeknight dinner. This blackened shrimp pasta is ready in under 30 minutes and packed with flavor. With just a few simple ingredients, you can leave bland behind and enjoy a quick, satisfying meal.
After a long day—especially when homeschooling—dinner can feel like a chore. That’s why fast, flavorful recipes matter. This blackened shrimp pasta, inspired by my friend Imma, is tossed in a garlicky tomato sauce and comes together in no time.
The ingredient list is minimal: pasta (I used spaghetti), shrimp, crushed tomatoes, onion, salt, black pepper and McCormick Basil, Oregano, Garlic & Sea Salt All Purpose Seasoning.
These new McCormick All-Purpose Seasoning Blends are a great shortcut. Instead of mixing multiple spices, a single blend gives reliable, transparent flavor that works well in shrimp and pasta dishes.
Start by boiling the pasta according to package directions and set it aside. Season the shrimp with McCormick Basil, Oregano, Garlic & Sea Salt All Purpose Seasoning so they’ll develop great flavor when cooked.
Melt butter in a pan over medium heat and cook the shrimp for about two minutes per side, until they curl and turn pink. Remove the shrimp and set aside—tempting as they are, wait to serve them with the pasta.
In the same pan, sauté chopped onion in the butter until fragrant, about 1–2 minutes. Add crushed tomatoes, a cup of water, salt, black pepper and a bit more of the McCormick seasoning. Let the sauce simmer for 5–10 minutes until it reduces slightly.
Toss the cooked pasta in the tomato sauce so it’s well coated, then add the shrimp back to the pan. Finish with freshly chopped parsley and serve warm.
Thanks to a simple seasoning blend and a short cook time, this dinner comes together quickly without sacrificing flavor.
The McCormick All-Purpose Seasoning Blends are available in the spice aisle at Walmart and work well in other recipes too—I’ve used them for homemade pizza sauce with great results.
Hope you enjoy this simple, flavorful dinner. If you try it, please leave a rating—your feedback helps others find the recipe and I love hearing from you.
Blackened Shrimp Pasta
Ingredients
- 20–30 shrimps, peeled and deveined (about a 12 oz pack)
- 8 oz pasta (spaghetti recommended)
- 1 1/2 teaspoons McCormick Basil, Oregano, Garlic & Sea Salt All Purpose Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/2 cups crushed tomatoes (about 14 oz)
- 1/2 medium onion, chopped
- 3 sprigs parsley, chopped
Instructions
- Boil pasta according to package instructions. Drain and set aside.
- Season the shrimp with 1 teaspoon of McCormick Basil, Oregano, Garlic & Sea Salt All Purpose Seasoning and mix to coat.
- Melt butter in a pan over medium heat. Cook shrimp about 2 minutes per side until they curl and turn pink. Remove and set aside.
- Add chopped onion to the butter and sauté until fragrant, about 1–2 minutes.
- Stir in crushed tomatoes, 1 cup water, salt, black pepper and 1/2 teaspoon of the seasoning blend. Simmer 5–10 minutes until the sauce reduces slightly.
- Toss the cooked pasta in the sauce to coat.
- Add the shrimp and chopped parsley, mix gently, and serve warm.
Notes
- Any pasta works here—linguine, angel hair or your favorite shape.
- For extra depth, simmer shrimp shells in water for 5 minutes, strain, and use that stock instead of the cup of water called for in the sauce.
- If you prefer, substitute white pepper for black pepper for a milder, different flavor.
Nutrition
Calories: 305 kcal | Carbohydrates: 52 g | Protein: 10 g | Fat: 7 g
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