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This Blackened Shrimp Cavatappi is exactly what I crave after a long day. Juicy shrimp coated in loads of spices get tossed into a creamy, punchy sauce that hugs every curve of the pasta. Sweet corn pops up in every bite, and a sprinkle of something crunchy on top finishes it off. The smell of shrimp searing in the kitchen always gets everyone running—these noodles never stick around for leftovers.
The first time I tossed this together using some leftover shrimp it was gone before I finished grabbing plates. Since then, it’s the dish my friends beg for at every group dinner.
Tasty Ingredients
- Green onion: fresh and crisp for a bright garnish and crunch find stalks without wilt
- Sweet corn: throws in a juicy hit of sweetness choose fresh, frozen or canned just drain well
- Parmesan cheese: grate it yourself for bold flavor and smooth melting skip the pre-shredded stuff
- Sour cream: cuts the richness and keeps things from getting heavy always go full-fat
- Tomato paste: brings mild sweetness and lots of depth double-strength is best if you see it
- Heavy cream: makes the sauce super smooth pick the one with most fat content
- Unsalted butter: starts things off for cooking shrimp a good European variety adds extra flavor
- Blackened seasoning: brings lots of heat and that signature dark color find a low-salt mix or stir one up yourself
- Large shrimp: buy peeled and deveined they cook up tender wild-caught ups the seafood flavor
- Cavatappi noodles: curly spirals hold onto sauce bronze-cut kinds have great texture
Step-by-Step How-To
- Add Toppings and Plate:
- Serve it up on plates then toss green onions over the top right before digging in The fresh, crunchy greens really wake things up
- Mix in Corn, Pasta, Shrimp:
- Dump drained cavatappi, shrimp and corn into the skillet Use tongs to toss well You want all the pasta curls coated in sauce Give it a minute or two to heat so everything melds together
- Finish Up the Sauce:
- Drop the stove temp to low Mix in tomato paste, all your Parmesan and sour cream Stir and stir until everything's smooth and melty Should take a minute, maybe two
- Sauce Base Time:
- Keep the pan on medium and pour in heavy cream Scrape up those crispy shrimp bits (they add flavor!) Let the cream bubble gently and thicken for about two minutes
- Sear the Shrimp:
- Put a big skillet on medium-high, toss in your butter and melt till foamy Lay shrimp in (don’t crowd) Cook roughly 2–3 minutes until they curl and turn pink Flip them with tongs and finish a couple minutes more Pull them out to a plate so they stay juicy
- Get Shrimp Prepped:
- Pile shrimp on a plate and shower them in blackened seasoning. Use your hands to press the spice into each one Set them aside to soak up all that flavor while you work on the sauce
- Noodle Time:
- Bring a big pot of salty water to a strong boil Drop in cavatappi and cook till just chewy—this usually means 8 or 9 minutes. Try one! It should bite back just a little
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I love watching butter sizzle with all that seasoning, turning shrimp golden and crunchy. If my little brother’s around, he’s always sneaking a shrimp before I’m done—he can’t get enough of that heat!
Smart Storage
Leftovers? Pop them in a sealed container and keep in the fridge for up to 2 days. Freezing’s not your friend—the sauce can go weird. For reheating, warm it gently on the stove and add a splash of cream or milk. That’ll bring the sauce back and save your pasta from drying out
Swaps That Work
No cavatappi? Grab penne or rotini so the sauce hangs on. Need it dairy-free? Use coconut cream and sub in dairy-free yogurt for sour cream. Parmesan can become nutritional yeast and a squirt of lemon for zing. If you’re out of shrimp, chicken or tofu work just as well
Ways to Serve
Dish this up with garlic bread to wipe the pan clean. Pair it with a zesty green salad for a fresh bite. Like it hot? Add sliced jalapeño over the top right before digging in
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Where It Comes From
Blackened shrimp goes back to Cajun styles—big spices and fast, hot cooking first made famous in the Louisiana Bayou. The twisty cavatappi brings an Italian comfort food vibe. It’s a mash-up that tastes both old-school and totally fresh
Frequently Asked Questions
- → What kind of shrimp do I need?
Look for raw, peeled, and pretty big shrimp—they cook quick and stay juicy.
- → Could I swap out the cavatappi?
If you don't have cavatappi, grab fusilli, penne, or rotini—they’ll grab onto all that sauce just fine.
- → How do I make it less spicy?
Add less blackened seasoning, or pick a blend that's milder if that's what you like.
- → Can I prepare this in advance?
It's best fresh, but if you have leftovers, store them chilled for up to two days and reheat gently later.
- → What should I sprinkle on top?
Toss on chopped green onions or maybe parsley. Chives are also awesome if you’ve got ’em.