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.