Blackened Shrimp Fettuccine from Yard House features tender shrimp coated in bold Cajun spices, tossed with al dente fettuccine pasta and a creamy garlic Parmesan sauce, garnished with fresh parsley for a vibrant and flavorful seafood pasta experience.
Equipments
- Large skillet or sauté pan
- Large pot (for boiling pasta)
- Colander
- Tongs
- Mixing bowl
- Cutting board
- Chef’s knife
- Microplane or grater (for Parmesan)
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Ladle
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 12 oz (340g) fettuccine pasta
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chopped fresh parsley
Using large, peeled, and deveined shrimp ensures even cooking and optimal texture in your blackened shrimp fettuccine. Cajun seasoning and smoked paprika provide the bold, smoky flavor essential to achieving the dish's characteristic blackened taste. Freshly grated Parmesan cheese and heavy cream are key to creating the rich, creamy garlic Parmesan sauce that coats the pasta perfectly. Adjust salt and black pepper cautiously to balance the spices without overpowering the shrimp's natural flavor. Your Blackened Shrimp Fettuccine from Yard House copycat menu will shine with these carefully selected ingredients, delivering an authentic and vibrant seafood pasta experience.
Instructions
- Bring a large pot of salted water to a boil.
- Cook fettuccine pasta until al dente; drain and set aside.
- Pat shrimp dry with paper towels.
- Toss shrimp in a mixing bowl with Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add seasoned shrimp in a single layer; cook 1–2 minutes per side until opaque and blackened. Remove shrimp and set aside.
- In the same skillet, lower heat to medium; melt butter.
- Add minced garlic; sauté until fragrant, about 30 seconds.
- Pour in chicken broth and heavy cream; stir to combine.
- Add smoked paprika, onion powder, dried thyme, salt, and black pepper.
- Bring sauce to a gentle simmer, stirring frequently.
- Gradually stir in grated Parmesan until smooth and creamy.
- Add drained fettuccine to the skillet; toss to coat with sauce.
- Return cooked shrimp to the skillet; gently toss to combine.
- Taste and adjust seasoning as needed.
- Serve immediately, garnished with chopped fresh parsley.
Substitution
Blackened Shrimp Fettuccine from Yard House copycat menu combines spicy Cajun-seasoned shrimp with creamy garlic Parmesan sauce and perfectly cooked fettuccine for a rich, comforting seafood dish. If you don't have fettuccine, linguine or tagliatelle makes an excellent substitute without compromising texture. In case fresh shrimp is unavailable, frozen shrimp works well but should be thawed thoroughly before cooking to maintain tenderness. You can replace heavy cream with a mixture of half-and-half and cream cheese for a lighter sauce while preserving creaminess. Use a non-stick skillet to prevent the shrimp from sticking and ensure even cooking of the blackened seasoning.
Tips
Make sure to pat the shrimp dry before seasoning to achieve the perfect blackened crust when cooking. Use a large skillet to avoid overcrowding the shrimp, which allows even searing and prevents steaming. When adding Parmesan to the cream sauce, stir continuously to prevent clumping and ensure a smooth, creamy texture. Your dish will benefit from tasting and adjusting the seasoning before serving to balance the rich, spicy flavors.
Nutritions
Blackened Shrimp Fettuccine is a rich source of protein thanks to the 1 lb of large shrimp, which provide essential amino acids necessary for muscle repair and growth. The creamy garlic Parmesan sauce, made with heavy cream and Parmesan cheese, contributes significant amounts of calcium and healthy fats, supporting bone health and sustained energy. Olive oil used in cooking adds heart-healthy monounsaturated fats, while the fettuccine pasta offers carbohydrates for quick energy. Your meal delivers a balanced combination of macronutrients, alongside flavorful Cajun spices that contain antioxidants and anti-inflammatory properties.
Storage
Store leftover Blackened Shrimp Fettuccine in an airtight container and refrigerate for up to 2 days to maintain freshness and flavor. Ensure the pasta has cooled to room temperature before sealing to prevent condensation and sogginess. When reheating, use a low heat setting on the stovetop or microwave, adding a splash of chicken broth or cream to restore the creamy sauce consistency.
Variation or Alternatives
You can substitute the large shrimp with scallops or chunks of firm white fish for a different seafood twist. Swap the Cajun seasoning for a mix of Old Bay seasoning and lemon zest to add a citrusy brightness to the dish. For a lighter version, replace heavy cream with half-and-half or coconut milk and use whole wheat or gluten-free fettuccine to suit dietary preferences. Consider adding sauteed spinach or sun-dried tomatoes during the sauce preparation for extra color and nutrients.
Allergies
The Blackened Shrimp Fettuccine contains shellfish, dairy, and gluten, which are common allergens that may cause reactions in sensitive individuals. The shrimp is a known seafood allergen, while the creamy garlic Parmesan sauce includes heavy cream and Parmesan cheese--both dairy products. The fettuccine pasta contains wheat gluten, so you should avoid this dish if you have allergies or intolerances to any of these ingredients.
Why this recipe?
Blackened Shrimp Fettuccine at Yard House combines tender, perfectly seasoned shrimp with a creamy, flavorful sauce that captivates seafood and pasta lovers alike. The bold spices of the blackened shrimp offer a savory contrast to the smooth fettuccine, creating a balanced and satisfying dish. You'll appreciate the opportunity to recreate this restaurant favorite at home, controlling the ingredients and customizing spice levels to suit your taste. Making a copycat version is worth it because it delivers an indulgent dining experience that's both cost-effective and personalized.