Blackened Shrimp Creamy Cavatappi (Print Version)
# Ingredients:
→ Vegetables
01 -
425 grams sweet corn, drained
02 -
Chopped green onion for finishing
→ Sauce
03 -
15 grams butter that's unsalted
04 -
238 grams heavy cream
05 -
2 tablespoons tomato paste
06 -
57.5 grams sour cream
07 -
50 grams parmesan cheese, shredded
→ Seasonings
08 -
2 tablespoons blackened seasoning blend
→ Seafood
09 -
450 grams big raw shrimp, peeled, cleaned, and no tails
→ Pasta
10 -
225 grams cavatappi noodles, cooked until just tender in salty water
# Instructions:
01 -
Dish everything into bowls. Throw on a handful of chopped green onion and dig in.
02 -
Toss the pasta, cooked shrimp, and drained corn right into the skillet with the sauce. Mix everything up till everything’s covered.
03 -
Drop the temp to low. Scoop in the tomato paste, sour cream, and parmesan. Mix gently until the cheese melts and your sauce’s super creamy.
04 -
Turn the heat down to medium. Pour heavy cream into the skillet and give it a good stir, scraping up anything stuck. Let it bubble softly for just a sec.
05 -
Dab the shrimp dry, then sprinkle all over with blackened seasoning. Drop butter into a hot skillet set over medium-high. Lay shrimp out flat, cook a few minutes each side until pink and a little charred, then pop 'em onto a plate.
06 -
Get a big pot of salty water boiling. Dump in cavatappi and cook just until it's still a bit firm (check the box—usually 8 to 9 mins). Strain and let it chill nearby.
# Notes:
01 -
It's best to grate your own parmesan. Wait till the sauce is smooth before tossing shrimp back in, so you don't wind up with overdone shrimp.