Spicy Blackened Shrimp Pasta

1.In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper to create the blackening spice rub.

2.Pat the shrimp completely dry with paper towels; moisture prevents a good sear. Toss the shrimp in the spice rub until evenly coated on all sides.

3.Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8-9 minutes. Reserve 1/2 cup of the starchy pasta water before draining.

4.While the pasta cooks, heat a large cast-iron skillet over medium-high heat. Add the neutral oil and heat until it shimmers and just begins to smoke.

5.Add the shrimp to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2 minutes per side until the spices are dark and crusty and the shrimp are opaque and cooked through. Remove shrimp from the pan and set aside on a warm plate.

6.Reduce the skillet heat to medium. Add the butter to the same pan, scraping up any browned bits from the shrimp. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.

7.Pour in the can of Rotel diced tomatoes with habaneros (including the liquid). Simmer for 3-4 minutes, stirring occasionally, until the liquid reduces slightly and the tomatoes soften.

8.Stir in the heavy cream and bring to a gentle simmer for 1 minute. Reduce heat to low and whisk in the Parmesan cheese until melted and the sauce is smooth.

9.Add the cooked spaghetti directly into the sauce. Toss with tongs for 1-2 minutes, adding the reserved pasta water a tablespoon at a time if the sauce is too thick, until the noodles are glossy and well-coated.

10.Fold the blackened shrimp back into the pasta. Taste and adjust salt if necessary. Garnish with fresh parsley and serve immediately while steaming hot.