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Blackened Shrimp Cavatappi Recipe
Ben Carraoli

Blackened Shrimp Cavatappi Recipe

I have to tell you, the first time I made this Blackened Shrimp Cavatappi, I was amazed at how bold and creamy the flavors turned out. I love how the spicy shrimp pairs with the rich sauce and curly pasta so perfectly. It quickly became one of my favorite comfort meals to make at home
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 ounces cavatappi pasta – The spiral shape holds the sauce beautifully so try not to substitute with smooth pasta.
  • 1 pound large shrimp peeled and deveined – Fresh or fully thawed shrimp cook evenly and sear better than frozen.
  • 2 tablespoons blackened seasoning – Gives the shrimp smoky heat and bold Cajun flavor. Adjust if you prefer less spice.
  • 1 tablespoon unsalted butter – Helps achieve a nice sear and adds richness without oversalting.
  • 1 cup heavy cream – Full-fat cream creates the smoothest richest sauce.
  • 2 tablespoons tomato paste – Adds depth color, and subtle sweetness to balance the spice.
  • ¼ cup sour cream – Brings a mild tanginess that makes the sauce taste more layered.
  • ½ cup freshly grated parmesan cheese – Fresh cheese melts better and gives stronger flavor than pre-shredded versions.
  • 1 can 15 ounces sweet corn, drained – Adds little bursts of sweetness that contrast nicely with spicy shrimp.
  • Chopped green onions for garnish – Provide freshness and color at the end.

Method
 

  1. Bring salted water to a boil and cook the cavatappi according to package instructions until al dente. Drain and set aside while preparing the sauce. Slightly firm pasta prevents mushiness when mixed later.
  2. Coat shrimp evenly with blackened seasoning. Melt butter in a skillet over medium heat and cook shrimp until pink with slightly charred edges, about 4–6 minutes. Remove from heat once cooked to avoid rubbery texture.
  3. Lower the heat and pour heavy cream into the same pan, scraping flavorful bits from the bottom. Stir in tomato paste, sour cream, and parmesan cheese until smooth. Let the sauce gently thicken.
  4. Add cooked pasta and drained corn into the sauce, then return shrimp to the pan. Toss gently so the pasta becomes fully coated with creamy sauce and flavors blend evenly.
  5. Sprinkle chopped green onions over the pasta and serve immediately while warm. The garnish adds freshness and color that make the dish visually inviting.

Notes

  • I make sure not to overcook shrimp so they stay juicy and tender.
  • I heavily salt pasta water so the noodles taste flavorful even before adding sauce.
  • I always grate cheese fresh because it melts smoother and tastes better.
  • I sometimes save a bit of pasta water to loosen the sauce if it thickens too much.
  • I let the sauce simmer gently instead of boiling so it stays creamy.