Blackened Shrimp Creamy Cavatappi

Loaded with hearty shrimp and a creamy tangy sauce, this Blackened Shrimp Cavatappi is perfect for a chill night. The shrimp sizzle up with lots of deep flavor then get mixed with twisty noodles that grab every bit of sauce. Corn brings natural sweetness while a green topper makes it pop on the plate. My crew gets pumped as soon as the aroma hits the kitchen and it disappears in minutes.

Once I tossed this together with some extra shrimp, people wiped out the pan before I could even set out forks. Now my friends ask for it whenever we cook as a group.

Tasty Ingredients

• Green onion: toss on top at the end for crunch and bright color make sure it’s crisp
• Parmesan cheese: swipe a block over a grater for bold taste pre-shredded just doesn’t melt right
• Sour cream: makes the sauce zippy keeps things from feeling too heavy always use regular full-fat
• Cavatappi noodles: those curly spirals catch all the goodness shell out for bronze-cut if it’s there
• Tomato paste: this gives rich flavor and touch of sweetness double-concentrated is extra nice
• Sweet corn: every spoonful gets sweet pop canned works but frozen or fresh works too
• Heavy cream: lush and thick, it’s the sauce’s base pick the kind with the most fat
• Large shrimp: peel and debein for best texture wild ones taste top notch
• Blackened seasoning: smoky and spicy adds color opt for less salty or whip one up quick
• Unsalted butter: gives rich flavor when you cook the shrimp European butter if you want it extra special

Easy Step Guide

Add the Finishing Touch:

Dole out the pasta onto plates and sprinkle with chopped green onions right at the end for a crisp touch and splash of color

Combine Everything:

Dump the pasta, shrimp, and corn into your skillet and give it a super good toss so every noodle is coated Let it all heat up for a couple minutes so the flavor soaks through

Smooth Out the Sauce:

Lower the heat Throw in that tomato paste, sour cream, and all your Parmesan Keep stirring so everything melts and the sauce turns silky, which takes just a minute or two

Make Your Sauce Base:

Still got your skillet hot? Pour in the cream, scrape up any browned bits the shrimp left behind, and let it all gently bubble and thicken for about two minutes

Sear the Shrimp:

Get a big pan hot on medium-high, add butter and let it foam Lay in shrimp without crowding Sear for a couple minutes until they curl and get a bit opaque Flip ‘em, cook another couple minutes just till done Take shrimp out so they stay juicy

Coat the Shrimp:

Spread the shrimp on a plate, shower with seasoning, and use your hands to press it in Gently and evenly Get them soaking up flavor while you prep the sauce

Cook the Noodles:

Bust out a big pot, fill it with lots of salted water, and get it boiling Throw in the cavatappi and cook until just al dente—taste one for a tiny chewiness, somewhere around eight or nine minutes

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The best part for me is that sizzling buttery shrimp—watching the golden bits crisp and stealing a piece or two before dinner. My little brother always noses around, hoping for extras, since he loves that smoky-spicy hit.

Storing Info

Move any leftovers to a tightly closed container and pop it in the fridge for up to two days. Skip the freezer because that creamy sauce won't hold up. Warm it back up on the stove with a splash of milk or cream so it stays smooth and the noodles don't dry out.

Swap Options

No cavatappi? Rotini or penne work awesome since they grab sauce too. Need to skip dairy? Trade out the heavy cream and sour cream for coconut cream and dairy-free yogurt. Parmesan swap? Try nutritional yeast and a squeeze of lemon for a punch. Chicken or tofu are solid stand-ins for shrimp if that’s your thing.

Fun Ways to Serve

This pasta loves garlic bread—wipes up extra sauce in a flash. Add a crisp salad with a citrusy dressing for balance. If you want kick, slice up some jalapeños and pile them right on top before serving.

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The Story Behind the Dish

The bold spices and fast-cooking technique come straight out of Cajun kitchens in Louisiana. Mixing that up with swirly Italian pasta brings comfort and a fun twist. It's where two classics meet—you get all those cozy and wow flavors in one meal.

Frequently Asked Questions

→ What type of shrimp works best?

Get raw, big shrimp that are cleaned and peeled. They cook fast and turn out juicy every time.

→ Is cavatappi essential or can I substitute another pasta?

Cavatappi grabs onto sauces really well, but you can swap in rotini, penne, or fusilli if you want—just as good.

→ How can I adjust the spice level?

You can easily tweak the heat—just use more or less blackened seasoning, or pick a milder blend if you don’t like it hot.

→ Can this dish be made ahead?

Tastes best right after cooking, but you can toss leftovers in the fridge for a couple of days and reheat gently when you're ready.

→ What can I use as garnish?

Top with some chopped green onion, parsley, or even chives—whatever’s handy adds color and a burst of freshness.