1.  To make the Blackening Seasoning place all of the spices in a bowl and mix together with a whisk. The seasoning can be stored in about 1 week in an airtight container.

(Makes about 1 cup)

2.  Put the melted butter in a medium bowl. Dip each shrimp in the butter and sprinkle the shrimp generously with some of the blackening seasoning. Heat a large sauté pan until it is almost smoking and add the shrimp. Blacken for 2 to 3 minutes, until the shrimp are flecked with the spicy char. Remove the shrimp and drain off any residual butter on paper towels.

3.  Add the cream and ½ tbsp. of the blacking seasoning to the pan and reduce the cream by half over medium-high heat, about 4 minutes. Add the green peppers, cheese, and fettucine and toss until the pasta is thoroughly coated. Place some of the pasta on each plate and place 3 shrimp on top of the pasta. Serve immediately.

 

Blackening seasoning

• 1 tbsp paprika
• 1 tbsp ground black pepper
• 1 tbsp ground red pepper
• 1 tbsp ground white pepper
• 1 tbsp dried thyme, crushed with a mortar and pestle
• 2 tbsp garlic powder
• 1 tbsp powdered oregano
• 1 tsp salt
• 1 tsp chile powder
• 1 tsp onion powder

 

Servings: 4

Source: New Orleans Seafood Cookbooks by Andrew Jaeger with John DeMers, Ten Speed Press