Blackened Shrimp Penne Pasta with Kinder’s Cali Blackened Rub
Blackened Shrimp Penne Pasta with Kinder’s Cali Blackened Rub
Blackened shrimp penne pasta is what weeknight cooking looks like when you stop settling. Kinder’s Cali Blackened Rub goes on the shrimp, the shrimp hit a screaming hot pan, and that crust, dark, smoky, spicy, is the thing that makes every other bite worth eating. The rest of the bowl builds around it: Parmesan cream sauce, sun-dried tomatoes, fresh spinach, penne that catches the sauce inside every tube. Thirty-five minutes, one skillet, one pot.
Blackening seasoning and cream sound like opposites and behave like a pair. Among the faster entries in the shrimp recipes.
The technique is simple but the margin is small. Dry shrimp blacken. Wet shrimp steam. Pat them completely dry with paper towels before the rub goes on, get the oil just past shimmering, and don’t touch them for two to three minutes per side. You want deep, dark color, not burnt, but committed. The Kinder’s Cali Blackened Rub does the work: smoky, spicy, built for high-heat cooking. It darkens hard in the pan. That’s the point.
Work in batches if your pan can’t hold the shrimp in a single layer. Two good batches beat one overcrowded pan every time. Set them aside while you build the sauce in the same skillet, every bit of those seasoned drippings goes straight into the sauce.
The sauce comes together in the same pan: butter, minced garlic, chicken broth, heavy cream, Parmesan stirred in until smooth. Sun-dried tomatoes go in for a concentrated, slightly tangy hit against all that richness. Fresh spinach wilts in the last minute. A splash of starchy pasta water binds the sauce to the penne. Nestle the blackened shrimp back on top and serve immediately.
This is the bowl you put on the table when you want people to actually say something.
Flavor First.
Blackened Shrimp Penne Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Pat shrimp completely dry — this is the key to a good blackened crust. Toss with 2–3 tablespoons of Kinder’s Cali Blackened Rub until evenly coated.
- Heat olive oil in a large skillet over medium-high heat until it just starts to smoke. Add shrimp in a single layer — do not crowd the pan. Work in batches if needed.
- Cook shrimp 2–3 minutes per side until the rub is deeply charred and the shrimp are opaque and just cooked through. Remove from skillet and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant — don’t let it burn.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Add sun-dried tomatoes and fresh spinach, stirring until spinach wilts, about 1 minute.
- Add cooked pasta to the sauce and toss to coat. Add pasta water 2 tablespoons at a time if the sauce needs loosening. Stir in remaining tablespoon of butter for extra richness.
- Return blackened shrimp to the skillet, nestling them into the pasta. Toss gently and serve immediately.
Nutrition
Notes
- Dry the shrimp thoroughly — Pat completely dry with paper towels before the rub goes on. Wet shrimp hit the pan and steam. You want a sear, not a cloud.
- Work in batches — One layer, no crowding. Two batches gets you the crust. One overcrowded pan gets you gray, rubbery shrimp.
- Use the pasta water — Reserve at least half a cup before you drain. The starch binds the sauce to the penne and loosens it without diluting the flavor.
- Let the pan cool before the sauce — Blackening needs a ripping hot pan. The cream sauce doesn’t. Drop to medium and let it settle before adding the butter — or the cream will break.
- Swap the protein — Chicken tenders cut into strips take the same rub and the same technique. Add a minute or two to the cook time.
- Make-ahead option — Cook the pasta and build the sauce base in advance. Blacken the shrimp and finish the dish right before serving — shrimp don’t hold.
- Wide, shallow pasta bowls. Extra Parmesan grated directly over the top. A pinch of red pepper flakes if you want more heat.
- Garlic bread pan-toasted in butter is the right call — it handles the cream sauce that collects at the bottom of the bowl. Toast it in the skillet after the shrimp come out while the pan is still hot.
- A crisp green salad with lemon vinaigrette cuts through the richness and resets the palate between bites. That’s all this dish needs.
- Store leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens as it sits — reheat in a skillet over medium-low with a splash of cream or chicken broth to loosen it back up.
- Do not microwave the shrimp. They turn rubbery fast. Warm the pasta and sauce first, then add the shrimp at the very end just to heat through.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What’s the best way to blacken shrimp without burning them?
High heat and dry shrimp. Pat completely dry, coat generously with Kinder’s Cali Blackened Rub, and get the pan hot before anything goes in. Cook 2–3 minutes per side, you want deep color, not char. The rub will look dark but won’t taste bitter.
Can I use a different pasta shape?
Rigatoni, farfalle, or fettuccine all work. Penne is ideal because the tubes hold the sauce inside, but any shape that grips cream sauce will do the job.
How do I make this less spicy?
Use 1–2 tablespoons of the rub instead of 3, and skip the red pepper flakes at the finish. The cream sauce naturally mellows the heat.
Can I use frozen shrimp?
Yes. Thaw completely, then pat very dry, frozen shrimp hold more moisture than fresh and need extra drying time before the rub goes on.
What if I don’t have Kinder’s Cali Blackened Rub?
Combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne, 1/4 teaspoon dried oregano, and 1/4 teaspoon dried thyme. It replicates the blend closely.
Can I make this ahead of time?
Cook the pasta and build the sauce base in advance. Store them separately in the fridge. Blacken the shrimp fresh right before serving, reheated shrimp lose the crust and go rubbery quickly.
More like this: Fish & Seafood Recipes · Game Day Recipes · Kinder’s Recipes
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