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.