18 Flavorful Blackstone Pasta Recipes Delicious

Craving pasta that's packed with flavor and ready in a flash? Look no further! These 18 mouthwatering Blackstone pasta recipes are your ticket to easy, delicious dinners—whether you're feeding a crowd or just treating yourself. From creamy Alfredo to zesty garlic shrimp, each dish brings big taste with minimal fuss. Get ready to fire up your griddle and dive into pasta perfection!

Creamy Garlic Parmesan Blackstone Pasta

This rich, garlicky pasta is a crowd-pleaser—perfect for weeknights when you want something indulgent but effortless.

Ingredients:

• 12 oz fettuccine pasta
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet or Blackstone griddle, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Cook for 2–3 minutes until slightly thickened.
4. Reduce heat to low and stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the sauce is smooth.
5. Toss the cooked pasta in the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the consistency.
6. Garnish with fresh parsley and serve immediately.

The magic here? The Blackstone griddle gives the sauce a subtle smoky depth, while the Parmesan melts into velvety ribbons.

Tip: For extra richness, swap half the heavy cream with cream cheese—just whisk it in until fully melted!

Spicy Cajun Shrimp Blackstone Pasta

This bold and creamy pasta packs a punch with Cajun-spiced shrimp and a smoky, garlicky sauce that comes together in minutes—perfect for weeknights when you crave big flavor without the fuss.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional for extra heat)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, toss the shrimp with 1 tbsp olive oil and 1 tbsp Cajun seasoning until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high. Add the shrimp and cook for 2–3 minutes per side until pink and slightly charred. Transfer to a plate.
4. In the same skillet, sauté the garlic for 30 seconds until fragrant. Pour in the heavy cream, Parmesan, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Simmer for 2 minutes, stirring constantly, until slightly thickened.
5. Add the cooked pasta and shrimp to the skillet, tossing to coat. If needed, loosen the sauce with reserved pasta water 1 tbsp at a time. Season with salt and black pepper to taste.
6. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun seasoning caramelizes on the shrimp while the smoky paprika adds depth to the velvety sauce—no Blackstone griddle required!

Tip: For extra richness, stir in 1 tbsp butter with the cream. Want more veggies? Sauté bell peppers with the garlic.

Lemon Herb Chicken Blackstone Pasta

This bright and creamy pasta brings together tender chicken, zesty lemon, and fresh herbs for a restaurant-worthy meal that comes together in one pan—perfect for busy weeknights.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, cubed
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and no longer pink. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tbsp olive oil to the skillet. Sauté the garlic for 30 seconds until fragrant.
4. Pour in the heavy cream, chicken broth, lemon juice, lemon zest, Italian seasoning, salt, and black pepper. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
5. Stir in the Parmesan cheese until melted, then add the cooked pasta and chicken. Toss to coat evenly and heat through for 2 minutes.
6. Garnish with fresh parsley and serve immediately.

The lemon zest and fresh herbs cut through the rich cream sauce, giving this dish a vibrant, balanced flavor that’s anything but heavy.

Tip: For extra freshness, add a handful of baby spinach or cherry tomatoes in the last minute of cooking.

Smoky Bacon Carbonara Blackstone Pasta

This twist on carbonara brings smoky depth from crispy bacon and a touch of Blackstone seasoning for a pasta dish that’s rich, savory, and ready in under 30 minutes.

Ingredients:

• 8 oz spaghetti
• 6 slices thick-cut bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp Blackstone seasoning (or steak seasoning blend)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, fry bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet.
3. In a bowl, whisk eggs, 1/2 cup Parmesan, 1/2 tsp Blackstone seasoning, 1/4 tsp pepper, and 1/4 tsp salt.
4. Return skillet to medium-low heat. Add garlic and sauté for 30 seconds until fragrant. Remove from heat.
5. Working quickly, add hot pasta to the skillet. Pour egg mixture over top, tossing constantly while adding reserved pasta water 1 tbsp at a time (about 3–4 tbsp total) until sauce is creamy and coats the noodles.
6. Stir in bacon and parsley. Serve immediately with extra Parmesan.

The magic here? The Blackstone seasoning amps up the bacon’s smokiness while keeping the sauce luxuriously silky—no cream needed!

Tip: For extra richness, swap one egg yolk for one whole egg.

Vegetable Primavera Blackstone Pasta

This vibrant pasta dish is a celebration of fresh veggies and creamy sauce, all cooked to perfection on the Blackstone for that irresistible smoky char.

Ingredients:

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, halved and sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh basil

Instructions:

1. Cook fettuccine according to package directions until al dente. Drain and set aside.
2. Heat Blackstone griddle to medium-high (about 375°F). Drizzle olive oil, then add bell pepper, zucchini, and broccoli. Cook for 4–5 minutes, tossing occasionally, until veggies are crisp-tender with light grill marks.
3. Push veggies to one side, add minced garlic to the empty space, and sauté for 30 seconds until fragrant. Stir into vegetables.
4. Reduce heat to low. Pour in heavy cream, then add cooked pasta, Parmesan, salt, black pepper, and red pepper flakes (if using). Toss everything together for 2–3 minutes until sauce coats the pasta.
5. Garnish with fresh basil and serve immediately.

The Blackstone’s high heat gives the vegetables a delightful smoky sweetness, while the creamy sauce clings to every noodle for a luxe finish.

Tip: For extra richness, stir in a pat of butter with the cream.

Cheesy Broccoli Alfredo Blackstone Pasta

This creamy, veggie-packed pasta is a one-pan wonder—perfect for busy weeknights when you crave comfort food without the fuss.

Ingredients:

• 12 oz fettuccine pasta
• 3 cups broccoli florets (fresh or thawed if frozen)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat a Blackstone griddle or large skillet over medium-high heat. Melt the butter, then add the broccoli and minced garlic. Cook for 4–5 minutes, stirring occasionally, until broccoli is tender-crisp.
3. Pour in the heavy cream, stirring gently to combine. Let simmer for 2 minutes until slightly thickened.
4. Reduce heat to low. Add the Parmesan, mozzarella, salt, black pepper, and red pepper flakes (if using). Stir until cheeses melt into a smooth sauce, about 3 minutes.
5. Toss in the cooked pasta, stirring to coat evenly. Cook for another 1–2 minutes until heated through.

The magic here? The Blackstone gives the broccoli a subtle char while keeping the Alfredo luxuriously creamy—no stovetop-to-oven juggling required.

Tip: For extra richness, reserve ½ cup pasta water and add it to the sauce if it thickens too much.

Pesto Chicken Blackstone Pasta

This creamy, herby pasta is a weeknight hero—packed with juicy chicken, fresh pesto, and just the right amount of cheesy goodness.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach

Instructions:

1. Cook penne according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes until golden and no longer pink. Remove from skillet.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add cherry tomatoes and cook for 2 minutes until slightly softened. Stir in spinach and cook just until wilted, about 1 minute.
4. Reduce heat to medium-low. Pour in heavy cream, pesto, and Parmesan, stirring until smooth. Add cooked pasta and chicken, tossing to coat. Warm through for 2–3 minutes.

The magic here? The pesto and Parmesan melt into the cream for a sauce that’s rich but still bright from the basil.

Tip: For extra flavor, sear the chicken in a grill pan first—those charred bits add smoky depth!

Spicy Sausage and Peppers Blackstone Pasta

This one-pan wonder packs bold flavors with smoky sausage, sweet peppers, and a kick of heat—perfect for a weeknight dinner that feels anything but ordinary.

Ingredients:

• 12 oz dried penne pasta
• 1 lb spicy Italian sausage (casings removed)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. Heat 2 tbsp olive oil in a large skillet or Blackstone griddle over medium-high. Add the sausage, breaking it into crumbles with a spatula. Cook for 5–6 minutes until browned.
3. Add the bell peppers and red onion. Sauté for 4–5 minutes until softened. Stir in 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/2 tsp salt; cook for 1 minute until fragrant.
4. Pour in the fire-roasted tomatoes and 1/2 cup heavy cream, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
5. Toss in the cooked pasta and 1/4 cup Parmesan, stirring until evenly coated. Garnish with fresh basil.

The smoky char from the griddle and the creamy-spicy sauce make this pasta irresistible—plus, cleanup’s a breeze!

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the tomatoes.

Creamy Sun-Dried Tomato Blackstone Pasta

This rich, tangy pasta dish comes together in under 30 minutes, packing a punch of umami from sun-dried tomatoes and a luxuriously creamy sauce.

Ingredients

• 12 oz fettuccine (or pasta of choice)
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 2 tbsp oil)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat reserved sun-dried tomato oil in a large skillet over medium. Add garlic and cook 30 seconds until fragrant.
3. Stir in sun-dried tomatoes, heavy cream, Parmesan, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer 3-4 minutes until slightly thickened.
4. Toss cooked pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
5. Garnish with fresh basil and serve immediately.

The magic here is in the sun-dried tomato oil—it infuses the whole dish with deep, caramelized flavor without extra prep.

Tip: For extra richness, stir in 1 tbsp butter at the end with the pasta.

Garlic Butter Shrimp Scampi Blackstone Pasta

This buttery, garlicky shrimp scampi pasta is a one-pan wonder that comes together in under 30 minutes—perfect for busy weeknights when you crave restaurant-quality flavor at home.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. In a large skillet or Blackstone griddle, melt 4 tbsp butter over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, sauté 4 minced garlic cloves and 1/4 tsp red pepper flakes for 30 seconds until fragrant. Pour in 1/2 cup white wine and 1/4 cup lemon juice, scraping up any browned bits. Simmer 2 minutes.
4. Return shrimp to the skillet, along with cooked pasta and 1/2 tsp salt. Toss, adding reserved pasta water 1 tbsp at a time until glossy. Stir in 1/4 cup parsley and 1/4 cup Parmesan.

The magic here? The Blackstone griddle gives the pasta a subtle smoky char, while the wine-lemon sauce clings to every strand.

Tip: For extra richness, swirl in another tbsp of butter at the end.

Spinach and Artichoke Blackstone Pasta

This creamy, cheesy pasta brings all the flavors of your favorite dip into a hearty, one-pan meal—perfect for busy weeknights or casual gatherings.

Ingredients:

• 12 oz penne pasta
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Blackstone griddle over medium heat, melt the butter. Add the garlic and sauté for 1 minute until fragrant.
3. Stir in the artichoke hearts and spinach, cooking for 2–3 minutes until the spinach wilts.
4. Pour in the heavy cream, then add the Parmesan, mozzarella, salt, black pepper, and red pepper flakes (if using). Stir until the cheeses melt and the sauce is smooth, about 3 minutes.
5. Add the cooked pasta to the skillet, tossing to coat evenly. Cook for another 2 minutes until heated through.

The magic here? The creamy sauce clings to every noodle, while the artichokes add a tangy bite that cuts through the richness. Serve straight from the skillet for maximum comfort-food vibes.

Tip: For extra crispiness, transfer the pasta to a baking dish, top with extra mozzarella, and broil for 2–3 minutes until bubbly and golden.

Buffalo Chicken Blackstone Pasta

This creamy, spicy pasta is a crowd-pleaser—packed with tender chicken, tangy buffalo sauce, and just the right amount of cheesy goodness. Perfect for game day or a cozy weeknight!

Ingredients

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 1/2 cup buffalo sauce
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook for 6–8 minutes, stirring occasionally, until no longer pink. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Reduce heat to medium, then stir in buffalo sauce, heavy cream, butter, and 1 tsp garlic powder. Simmer for 3–4 minutes until slightly thickened.
4. Add cooked pasta, cheddar cheese, and blue cheese. Toss until the cheese melts and everything is evenly coated, about 2 minutes.
5. Garnish with sliced green onions and serve immediately.

The magic here? The blue cheese crumbles melt just enough to add a funky, creamy contrast to the spicy buffalo sauce—no boring pasta here!

Tip: For extra heat, drizzle with additional buffalo sauce before serving.

Mushroom and Thyme Blackstone Pasta

This Mushroom and Thyme Blackstone Pasta is a creamy, savory dream—packed with earthy mushrooms, fragrant thyme, and a luxe garlic butter sauce that clings to every noodle.

• 12 oz fettuccine pasta
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Cook the fettuccine in salted boiling water according to package directions until al dente. Drain, reserving ½ cup pasta water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the mushrooms and thyme, cooking for 5–6 minutes until the mushrooms are tender and golden.
3. Pour in the heavy cream, Parmesan, salt, and black pepper, stirring until the cheese melts. Simmer for 2 minutes to thicken slightly.
4. Toss the cooked pasta into the sauce, adding reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce. Garnish with parsley and serve immediately.

The magic here? The mushrooms soak up all that garlicky butter, then release their juices into the cream for a sauce that’s rich but never heavy.

Tip: For extra depth, swap half the butter for 1 tbsp olive oil when sautéing the mushrooms.

Cajun Chicken Alfredo Blackstone Pasta

This creamy, spicy pasta brings the bold flavors of Cajun seasoning together with rich Alfredo sauce—all cooked to perfection on your Blackstone griddle for that irresistible smoky char.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Preheat your Blackstone griddle to medium-high heat. Drizzle the olive oil over the griddle, then add the chicken strips. Sprinkle evenly with 1 tbsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook for 5–6 minutes per side until golden and internal temperature reaches 165°F.
3. Push the chicken to one side of the griddle. Melt the butter on the empty side, then pour in the heavy cream and Parmesan cheese. Stir constantly for 2–3 minutes until the sauce thickens slightly.
4. Toss the cooked pasta into the sauce, then mix in the chicken. Garnish with fresh parsley and serve immediately.

The magic here? The griddle gives the Alfredo sauce a subtle smokiness while keeping the chicken juicy and packed with spice. It’s a restaurant-worthy dish without the fuss!

Tip: For extra kick, add a pinch of cayenne pepper to the Cajun seasoning mix.

Tomato Basil Cream Blackstone Pasta

This creamy, garlicky pasta with juicy tomatoes and fresh basil is a restaurant-worthy dish you can whip up in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in cherry tomatoes, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Cook for 3–4 minutes until tomatoes soften.
3. Pour in heavy cream and simmer for 2 minutes, stirring occasionally. Add Parmesan cheese and stir until melted.
4. Toss in the cooked pasta, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce. Fold in fresh basil just before serving.

The magic here is in the balance—the rich cream mellows the tomatoes’ brightness, while the basil adds a pop of freshness that ties it all together.

Tip: For extra depth, swap half the heavy cream with sun-dried tomato pesto!

Chorizo and Corn Blackstone Pasta

This smoky, slightly spicy pasta dish is a weeknight hero—packed with crispy chorizo, sweet corn, and a creamy sauce that clings to every noodle.

Ingredients:

• 8 oz dried fettuccine (or pasta of choice)
• 8 oz fresh Mexican chorizo, casing removed
• 1 cup fresh or frozen corn kernels
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add chorizo and cook, breaking it into crumbles, for 5–6 minutes until crispy. Use a slotted spoon to transfer to a plate, leaving drippings in the pan.
3. In the same skillet, add corn and sauté for 3 minutes until lightly charred. Stir in garlic, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream and 1/4 cup reserved pasta water, stirring to combine. Simmer for 2 minutes until slightly thickened.
5. Add cooked pasta, chorizo, and Parmesan. Toss for 1–2 minutes, adding more pasta water if needed. Garnish with cilantro.

The magic here? The chorizo’s smoky fat infuses the corn and cream, creating a sauce that’s rich but not heavy.

Tip: For extra char, toss the corn in the skillet undisturbed for 1 minute before stirring.

Roasted Red Pepper Alfredo Blackstone Pasta

This creamy, smoky pasta dish is a weeknight hero—packed with bold flavor and ready in under 30 minutes!

Ingredients:

• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup jarred roasted red peppers, drained and chopped
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil, for garnish

Instructions:

1. Cook the fettuccine according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium. Add garlic and sauté for 30 seconds until fragrant. Stir in roasted red peppers and cook for 2 minutes.
3. Pour in heavy cream, Parmesan, smoked paprika, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. Toss the cooked pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
5. Garnish with fresh basil and serve immediately.

The smoky-sweet peppers and rich Alfredo sauce cling perfectly to every noodle—no bland bites here!

Tip: For extra depth, char fresh red peppers on a gas burner instead of using jarred.

Cilantro Lime Shrimp Blackstone Pasta

This vibrant pasta dish is bursting with bright citrus and fresh herbs, making it a weeknight winner that feels anything but ordinary.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tsp lime zest
• 1/2 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and cook 30 seconds until fragrant. Stir in lime juice, zest, salt, black pepper, and red pepper flakes (if using).
4. Return shrimp and pasta to the skillet, tossing with tongs to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Remove from heat and fold in cilantro.

The zesty lime and garlic sauce clings perfectly to every noodle, while the cilantro adds a fresh pop that balances the rich shrimp. Tip: For extra depth, sear the shrimp on a Blackstone griddle before adding to the pasta—it’ll amp up the smoky flavor!

Conclusion

With 18 mouthwatering Blackstone pasta recipes, there’s something here for every craving! Whether you’re a seasoned griddle pro or just getting started, these dishes are sure to impress. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow pasta lovers on Pinterest. Happy cooking—your next flavorful meal is just a recipe away!