Blackened Shrimp Pasta

Ingredients

• 1 Tbsp smoked paprika
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• Freshly cracked pepper
• 1/2 lb peeled and deveigned shrimp
• 2 Tbsp butter
• 2 cloves garlic
• 15 oz can petite diced tomatoes
• 1/2 lb pasta
• 2-3 green onions, sliced
• Handful fresh parsley
• 1 lemon

Directions

1. Stir the herbs and spices together in a small bowl to make the blackening seasoning. Run the shrimp under cool water, drain well, and blot them dry with a paper towel. Scatter the seasoning over the shrimp, then stir until they’re evenly coated.
2. Fill a large pot with water and bring it to a boil for the pasta. Add the pasta once the water is boiling, and cook until tender, 7-10 minutes. Scoop out about 1 cup of the pasta cooking water before draining the pasta in a colander.
3. As the pasta cooks, mince the garlic and place it in a large skillet with the butter. Warm them over medium heat until the butter foams and begins to sizzle. Cook the garlic in the hot butter for about 1 minute, then add the shrimp. Sauté until the shrimp are opaque and lightly firm, 3-5 minutes, and transfer them out of the skillet.
4. Pour the diced tomatoes, including their juices, into the skillet, along with about 1/2 cup of the pasta water. Stir over medium heat, scraping up the browned bits from the pan as you go. Simmer the sauce for 5-10 minutes, until it has thickened a bit. Taste, then add salt if it needs it. I added 1/4 tsp salt.
5. Add the drained pasta to the skillet and toss it through the sauce. If the pasta needs a little help loosening up, splash in more of the reserved pasta water. Add the shrimp back to the pan and stir everything together.
6. Slice the green onions and chop the parsley leaves. Scatter both over the pasta, and serve with sliced lemon for squeezing over the top.