Description
This Blackened Shrimp Cavatappi is a creamy and flavorful pasta dish featuring tender shrimp coated in bold blackened seasoning and tossed in a rich sauce made with heavy cream, tomato paste, sour cream, and parmesan. Combined with sweet corn and perfectly cooked cavatappi noodles, it creates a satisfying meal that’s quick and easy to prepare in under 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces cavatappi noodles, cooked al dente according to package instructions
Shrimp
- 1 pound large shrimp, raw, deveined, tail removed
- 2 tablespoons blackened seasoning
- 1 tablespoon unsalted butter
Sauce
- 1 cup (238 g) heavy cream
- 2 tablespoons tomato paste
- ¼ cup (57.5 g) sour cream
- ½ cup (50 g) parmesan cheese, grated
Other
- 1 can (15 ounces) sweet corn, drained
- Green onion, chopped, for garnish
Instructions
- Cook Pasta: Boil a pot of salted water and cook cavatappi noodles until al dente, about 8 to 9 minutes. Drain well and set aside.
- Season Shrimp: Toss the raw, deveined shrimp in blackened seasoning making sure they are evenly coated for that signature spicy flavor.
- Cook Shrimp: Heat a large skillet over medium-high heat and melt unsalted butter. Add shrimp in a single layer and cook for 4-6 minutes, flipping halfway through until shrimp turn opaque and are cooked through. Remove shrimp to a plate and set aside.
- Make Sauce: Lower the skillet heat to medium and pour in heavy cream. Bring to a gentle simmer, scraping the bottom of the skillet to loosen any flavorful browned bits. Reduce heat to low and stir in tomato paste, sour cream, and grated parmesan cheese. Mix thoroughly until the parmesan melts and the sauce is smooth.
- Combine Pasta and Shrimp: Add the cooked cavatappi, shrimp, and drained sweet corn to the skillet with the sauce. Toss everything together gently to coat evenly and warm through.
- Serve: Plate the pasta mixture, garnish with chopped green onions for a fresh pop of flavor, and serve immediately while warm.
Notes
- For best flavor, use freshly grated parmesan cheese and fresh green onions.
- Adjust blackened seasoning quantity to your preferred spice level.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- You can substitute coconut cream for heavy cream to make a dairy-free version.
- Leftovers can be refrigerated for up to 2 days; reheat gently on stovetop.
