Blackened Shrimp Creamy Cavatappi (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams cavatappi noodles, cooked al dente in salted water
→ Seafood
02 -
450 grams large raw shrimp, deveined, tails removed
→ Seasonings
03 -
2 tablespoons blackened seasoning blend
→ Sauce
04 -
15 grams unsalted butter
05 -
238 grams heavy cream
06 -
2 tablespoons tomato paste
07 -
57.5 grams sour cream
08 -
50 grams grated parmesan cheese
→ Vegetables
09 -
425 grams sweet corn, drained
10 -
Chopped green onion, for garnish
# Instructions:
01 -
Bring a generous amount of salted water to a boil. Add cavatappi noodles and cook until al dente, following package timing (typically 8–9 minutes). Drain and set aside.
02 -
Pat shrimp dry and season evenly with blackened seasoning. In a large skillet over medium-high heat, melt unsalted butter. Arrange shrimp in a single layer and cook for 2–3 minutes per side until opaque and lightly charred. Transfer shrimp to a separate plate.
03 -
Reduce skillet to medium heat. Pour in heavy cream, stirring and scraping to incorporate any browned bits. Bring briefly to a low simmer.
04 -
Lower heat to low. Add tomato paste, sour cream, and grated parmesan. Stir gently until cheese is fully melted and sauce is smooth.
05 -
Return cooked pasta, sautéed shrimp, and drained sweet corn to the pan. Toss thoroughly to evenly coat with sauce and ensure even distribution.
06 -
Transfer to serving bowls. Garnish generously with chopped green onion before serving.
# Notes:
01 -
For best results, use freshly grated parmesan and add the shrimp only after the sauce base is emulsified to avoid overcooking.