Blackened Shrimp Cavatappi

Why You’ll Love This Recipe

I Love How Quickly This Meal Comes Together Without Sacrificing Flavor. The Blackened Shrimp Brings A Slight Heat And Deep Seasoning That Balances Perfectly With The Creamy Sauce.

I Also Appreciate The Combination Of Textures. The Twisted Cavatappi Holds Onto The Sauce Beautifully, While The Corn Adds A Touch Of Sweetness That Complements The Savory Shrimp.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

8 Ounces Cavatappi Noodles
1 Pound Large Shrimp, Raw, Deveined, Tails Removed
2 Tablespoons Blackened Seasoning
1 Tablespoon Unsalted Butter
1 Cup Heavy Cream
2 Tablespoons Tomato Paste
¼ Cup Sour Cream
½ Cup Grated Parmesan Cheese
1 (15 Ounce) Can Sweet Corn, Drained
Green Onion, Chopped For Garnish

Directions

1. I Bring A Pot Of Salted Water To A Boil And Cook The Cavatappi Noodles Until Al Dente According To The Package Instructions. I Drain Them And Set Aside.

2. While The Pasta Cooks, I Season The Shrimp Evenly With Blackened Seasoning And Set Them Aside.

3. In A Large Skillet Over Medium-High Heat, I Melt The Butter. I Add The Shrimp In A Single Layer And Cook For 4 To 6 Minutes, Flipping Halfway Through, Until Fully Cooked. I Transfer The Shrimp To A Plate.

4. In The Same Skillet Over Medium Heat, I Pour In The Heavy Cream And Bring It To A Low Simmer, Scraping Up The Browned Bits From The Bottom Of The Pan For Extra Flavor.

5. I Reduce The Heat To Low And Stir In The Tomato Paste, Sour Cream, And Parmesan Cheese. I Mix Until The Cheese Is Fully Melted And The Sauce Is Smooth.

6. I Add The Cooked Pasta, Shrimp, And Drained Corn To The Sauce And Toss Everything Together Until Well Coated.

7. I Garnish With Chopped Green Onion Before Serving.

Servings And Timing

This Recipe Makes 4 Servings.

I Spend About 10 Minutes Preparing The Ingredients And 15 Minutes Cooking, For A Total Time Of Approximately 25 Minutes.

Variations

I Sometimes Add Spinach Or Diced Red Bell Pepper For Extra Color And Nutrition. If I Want More Heat, I Sprinkle In A Pinch Of Cayenne Pepper.

For A Slightly Lighter Version, I Substitute Half-And-Half For Part Of The Heavy Cream. I Also Enjoy Using Fresh Corn When It Is In Season.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 Days.

When Reheating, I Warm The Pasta Gently On The Stovetop Or In The Microwave, Adding A Small Splash Of Cream Or Milk To Loosen The Sauce If Needed.

I Do Not Recommend Freezing, As Cream-Based Sauces May Separate After Thawing.

FAQs

Can I Use A Different Type Of Pasta?

Yes, I Sometimes Use Penne Or Rotini If I Do Not Have Cavatappi On Hand.

How Do I Know When The Shrimp Are Done?

I Cook Them Until They Turn Pink And Opaque. Overcooking Can Make Them Tough, So I Watch Them Carefully.

Can I Make This Dish Spicier?

Yes, I Add Extra Blackened Seasoning Or A Pinch Of Red Pepper Flakes For More Heat.

Can I Use Frozen Shrimp?

Yes, I Thaw Them Completely And Pat Them Dry Before Seasoning And Cooking.

What Can I Serve With This Pasta?

I Like Serving It With A Simple Green Salad Or Garlic Bread To Complete The Meal.

Conclusion

I Find This Blackened Shrimp Cavatappi To Be A Creamy, Flavorful Pasta Dish With Just The Right Amount Of Spice. The Combination Of Seasoned Shrimp, Sweet Corn, And Rich Sauce Makes It A Comforting Yet Exciting Meal. Whenever I Want Something Quick And Satisfying, This Is One Of My Favorite Recipes To Prepare.