Blackened Shrimp Creamy Cavatappi (Print Version)
# Ingredients:
→ Pasta
01 -
225g cavatappi, boiled in salty water till just tender
→ Seafood
02 -
450g big shrimp, cleaned and no tails
→ Seasonings
03 -
2 tbsp blackened blend seasoning
→ Sauce
04 -
15g plain butter
05 -
238g heavy cream
06 -
2 tbsp tomato paste
07 -
57.5g sour cream
08 -
50g parmesan, grated
→ Vegetables
09 -
425g drained sweet corn
10 -
Green onion, chopped, for topping
# Instructions:
01 -
Let water get nice and bubbly, toss in salt, then dump in your cavatappi. Boil about 8 to 9 minutes, following the package so it's just firm. Drain. Set it aside for later.
02 -
Dry the shrimp off, sprinkle with plenty of that blackened spice. Melt butter in a big pan over medium-high. Throw shrimp in one layer. Sear each side 2 or 3 minutes until they're pink with a little char. Move them out to a plate.
03 -
Turn the pan down to medium. Pour in heavy cream, stirring as you scrape up all that flavor left behind. Let it gently bubble a bit.
04 -
Drop heat to low. Spoon in tomato paste, stir in the sour cream and parmesan. Mix until cheese disappears and sauce's totally smooth.
05 -
Dump your pasta, shrimp, and sweet corn back in the pan. Mix everything really well so sauce gets on everything.
06 -
Spoon the pasta into bowls. Sprinkle a bunch of fresh green onion on top before you eat.
# Notes:
01 -
Fresh parmesan works best. Hold off adding shrimp to the sauce until last minute, so they won't end up rubbery.