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Blackened Shrimp with Fusili

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Ingredients
  

Blackened Seasoning to taste:

  • 2 T. smoked paprika
  • sprinkle of cayenne pepper
  • 1 T. onion powder
  • 2 tsp. brown sugar
  • 2 tsp. garlic powder
  • ½ tsp. pepper
  • 1 tsp. salt

Shrimp:

  • 2 lbs jumbo shrimp peeled and deveined
  • 2 T. olive oil
  • 2 T. butter
  • 4 cloves smashed garlic
  • juice of 1 lemon wedge
  • fresh parsley for garnish

Pasta & Sauce

  • 3 tablespoons butter
  • 1 shallot minced
  • 1 tablespoon garlic minced
  • ½ cup dry white wine
  • 2 cups chicken stock
  • ½ cup heavy cream
  • 1½ cups freshly grated parmesan
  • 8 ounces cooked pasta

Instructions
 

  • Season shrimp with blackened seasoning.
  • Heat oil in a skillet over medium heat.
  • Cook shrimp 2–3 minutes per side until opaque and scoot to the side of the pan. (may do in batches)
  • Reduce heat to low and add butter/garlic.
  • Saute until fragrant and toss the shrimp around to coat.
  • Add a squeeze of lemon juice and sprinkle over parsley. Remove shrimp and set aside.
  • In the same pan, melt butter and sauté shallots a few mins.
  • Add garlic and cook 30 seconds.
  • Add white wine to deglaze.
  • Add chicken stock, half & half and pasta.
  • Bring to a gentle boil, then cover and cook on low 15–20 minutes until pasta is tender and sauce thickens.
  • Stir in parmesan.
  • Return shrimp to the pan and toss to combine.