Cook the pasta before you start cooking the shrimp. Drain well and set aside.
Peel and de-vein the shrimp. Rinse the shrimp in cold water and pat dry with a paper towel. Place shrimp in a single layer on a plate.
Season shrimp with salt and pepper. Sprinkle the shrimp with an even layer of the Blackened fish seasoning. Flip shrimp over and repeat.
In a large sauté pan heat the olive oil on medium high.
Place the shrimp in a single layer in the sauté pan.
Cook uncovered for 1-3 minutes depending on the size of the shrimp. Larger shrimp will need to cook for about 2-3 minutes on the first side.
Turn the shrimp over and add the chopped garlic to the pan.
Cook for another 2-3 minutes until the shrimp is cooked through. Do not overcook. Return to the heat if not completely cooked and cook for 2 more minutes.
Add the cooked pasta to the pan and toss. Remove pan from heat and serve immediately.
Shrimp are done when they turn a bright pink color and are cooked through the center. If unsure remove a large shrimp from the pan, remove the pan from the heat and test the shrimp for doneness. Shrimp should be tender.
The best shrimp recipes are made with fresh shrimp.
Do not over cook the shrimp. Shrimp cooks very fast. Cook the shrimp just until it is opaque white in color or bright pink in the case of Florida pink shrimp.