Blackened Shrimp Creamy Cavatappi

This Blackened Shrimp Cavatappi brings everything you want in a weeknight dinner to the table. Plump shrimp tossed in deeply seasoned coating meet a creamy, tangy sauce clinging to nooks and spirals of pasta with sweet corn and a crisp garnish for color and freshness. My family gets so excited when they smell the shrimp sizzling on the stove it never lasts long.

When I first made this on a whim with leftover shrimp it was devoured before I had a chance to set the table. My friends request it every time we all cook together.

Ingredients

• Cavatappi noodles: spiral shape holds onto sauce and gives a fun texture buy bronze-cut if you can for best bite
• Large shrimp: peeled and deveined for tenderness choose wild-caught if available for better flavor
• Blackened seasoning: brings heat and deep color look for one without too much salt or make your own
• Unsalted butter: creates the base for sautéing shrimp pick a high-quality European butter for richness
• Heavy cream: forms the silky sauce choose cream with the highest fat for best results
• Tomato paste: builds depth and subtle sweetness select double-concentrated if you spot it
• Sour cream: adds tang and prevents the sauce from tasting too heavy use full-fat
• Parmesan cheese: freshly grated melts smoother and packs more punch than pre-shredded
• Sweet corn: gives bursts of sweetness canned is easy but fresh or frozen works too
• Green onion: for garnish gives a fresh crunch and color pick firm and crisp stalks

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with generously salted water bring to a rolling boil then add the cavatappi Cook just to al dente usually about eight to nine minutes test a piece for a slight chew

Season the Shrimp:

Place the peeled shrimp on a plate and sprinkle evenly with the blackened seasoning Use your hands to gently press and coat each shrimp fully Leave them to absorb flavor while you work on the sauce

Sauté the Shrimp:

Set a large skillet over medium-high heat add the butter and let it melt until it foams Arrange shrimp in a single layer without crowding Cook for about two to three minutes on the first side until they begin to curl and turn opaque Flip with tongs and finish for another two minutes or until just cooked through Remove shrimp to a plate so they stay juicy

Build the Base Sauce:

Keep the skillet on medium heat pour in the heavy cream Scrape up any browned bits left from the shrimp as these add flavor Let the cream come to a gentle simmer and reduce slightly for about two minutes

Finish the Sauce:

Drop the heat to low Add tomato paste sour cream and all the Parmesan Stir constantly until cheese melts and sauce takes on a smooth velvety texture about one to two minutes

Combine Pasta Shrimp and Corn:

Add the drained pasta cooked shrimp and corn into the skillet Use tongs to toss everything thoroughly make sure each pasta spiral is coated in sauce Let everything heat together for one to two minutes so the flavors meld

Garnish and Serve:

Spoon pasta onto plates and scatter with fresh chopped green onions right before serving This final touch adds crunch and a bright pop of color

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One of my favorite parts is watching the blackened butter bubble and picking out the crisp golden shrimp My little brother always tries to sneak shrimp from the pan he loves the heat and smokiness of the seasoning

Storage Tips

Store leftover Blackened Shrimp Cavatappi in an airtight container in the fridge for up to two days Avoid freezing as the creamy sauce can separate Gently reheat on the stove with a splash of extra cream or milk to revive the sauce and keep the pasta from drying out

Ingredient Substitutions

If you do not have cavatappi try rotini or penne for equally good sauce-clinging swirls If you need a dairy-free option swap heavy cream and sour cream for coconut cream and a dairy-free yogurt Parmesan can be replaced by nutritional yeast and a little squeeze of lemon for brightness Cooked chicken or tofu stands in nicely for shrimp if desired

Serving Suggestions

Serve this pasta with garlic bread to swipe up any extra sauce A crisp green salad with citrus vinaigrette balances out the creamy richness For a little extra heat sprinkle thinly sliced jalapeños on top just before serving

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Cultural and Historical Context

Blackened shrimp takes inspiration from Cajun cooking which uses bold spices and quick high-heat techniques popularized in the Louisiana bayou regions The coaxing of sauce into every twist of cavatappi nods to Italian comfort pasta bringing together two classics for a dish that feels both familiar and exciting

Frequently Asked Questions

→ What type of shrimp works best?

Large, raw, and deveined shrimp are ideal for this dish, as they cook quickly and retain a juicy texture.

→ Is cavatappi essential or can I substitute another pasta?

Cavatappi holds the creamy sauce beautifully, but penne, rotini, or fusilli work as great substitutes if needed.

→ How can I adjust the spice level?

Choose a milder or spicier blackened seasoning, or adjust the amount to tailor the heat to your taste.

→ Can this dish be made ahead?

It's best served fresh, but leftovers can be stored in the refrigerator for up to two days and reheated gently.

→ What can I use as garnish?

Chopped green onion or parsley adds freshness and color to the finished dish, but chives also work well.