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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine shrimp with blackening seasoning, olive oil, and grated Parmesan cheese in a large bowl. Toss until evenly coated. Set aside.
Bring a large pot of generously salted water to a rolling boil over high heat. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Heat a large skillet over medium-high heat until very hot, about 2 minutes. Lay seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until deeply charred and pink throughout. Squeeze lemon juice over shrimp and remove from heat.
Transfer drained pasta to a large bowl. Add basil walnut pesto and toss to coat. If sauce is too thick, add reserved pasta water and toss until pesto is silky.
Divide pesto pasta between 4 plates. Arrange blackened shrimp on top. Finish with a sprinkle of Parmesan and lemon zest. Serve immediately.
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To reduce the spice level, use just 1 tablespoon of blackening seasoning instead of 3.
The shrimp can double as a standalone appetizer. Serve them on a platter with lemon wedges.
Make the basil walnut pesto ahead and refrigerate for up to 1 week.
Pat the shrimp very dry before seasoning for the best blackened crust.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as spaghetti, linguine, or penne.
How can I reduce the spice level?
Use just 1 tablespoon of blackening seasoning instead of 3 to reduce the spice level.
Can I make the pesto in advance?
Yes, you can make the basil walnut pesto ahead and refrigerate it for up to 1 week.
What if I don't have blackening seasoning?
You can make your own by mixing paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and salt.
How do I ensure the shrimp gets a good crust?
Pat the shrimp very dry before seasoning to ensure the best blackened crust.
