I just made this Blackened Shrimp Cavatappi recipe, and I have to say—it’s a game-changer! The creamy sauce, the perfectly seasoned shrimp, and the slightly sweet corn all come together in a way that makes every bite feel indulgent.
I couldn’t wait to dig in, and honestly, I’ve already thought about making it again this week. If you love a little spice and a lot of flavor, this dish is definitely worth trying.
For a sweet treat afterward, you can also enjoy the Chocolate Chip Cookie Dough Bites Recipe from our site—it pairs beautifully after a savory meal.
Ingredients for Blackened Shrimp Cavatappi
Here’s everything you’ll need to make this creamy, flavorful pasta. I’ve added a few pro tips to help you get the best results.
- 8 ounces cavatappi noodles, cooked al dente according to package instructions – I prefer cavatappi for its curly shape that traps sauce perfectly.
- 1 pound large shrimp, raw, deveined, tails removed – Fresh is best, but thawed frozen shrimp works too.
- 2 tablespoons blackened seasoning – This gives the shrimp its signature smoky, spicy flavor.
- 1 tablespoon unsalted butter – Adds richness without overpowering the spices.
- 1 cup (238 g) heavy cream – For that creamy, velvety sauce; whole milk won’t give the same texture. You might also like The Best Creamy Seafood Chowder Recipe if you enjoy creamy seafood dishes.
- 2 tablespoons tomato paste – Thickens the sauce and adds subtle tanginess.
- ¼ cup (57.5 g) sour cream – Adds extra creaminess and balances the heat.
- ½ cup (50 g) parmesan cheese, freshly grated – Freshly grated melts better and tastes sharper.
- 1 can (15 ounces) sweet corn, drained – Adds a sweet pop that pairs beautifully with spicy shrimp.
- Green onion, chopped, for garnish – Gives a fresh, colorful finish.
Note: several servings
Variations
You can easily tweak this recipe to fit your dietary needs or flavor preferences:
- Use coconut cream instead of heavy cream for a dairy-free version.
- Swap sour cream with Greek yogurt for a tangy, protein-rich alternative.
- Add a pinch of smoked paprika or cayenne for extra heat.
- Stir in baby spinach or roasted bell peppers for added veggies.
- Use gluten-free pasta if needed; the sauce works just as well.
Cooking Time
Here’s a quick overview of how long this recipe takes:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot – For cooking pasta to al dente perfection.
- Skillet – Needed for searing the shrimp and making the sauce.
- Wooden spoon or spatula – Helps scrape up flavorful bits from the pan.
- Measuring cups and spoons – Ensures perfect proportions for creamy consistency.
- Grater – For fresh parmesan cheese.
How to Make Blackened Shrimp Cavatappi
Cook the Pasta
Start by boiling salted water and cooking your cavatappi noodles until al dente. I like to taste a noodle a minute before the package instructions end to make sure it has a firm bite. Drain and set aside while preparing the shrimp.
Prepare the Shrimp
Season the shrimp evenly with blackened seasoning. Melt butter in a skillet over medium-high heat, then cook the shrimp 4–6 minutes, flipping halfway through. Once cooked, remove from the skillet to keep them tender.
Make the Creamy Sauce
In the same skillet, lower the heat to medium and pour in the heavy cream. Stir and scrape up the flavorful bits left from the shrimp. Let it simmer gently before adding tomato paste, sour cream, and parmesan cheese, stirring until smooth.
Combine Pasta and Shrimp
Add the cooked pasta, shrimp, and drained corn to the sauce. Toss everything together until every noodle is coated. Garnish with chopped green onions for freshness and a pop of color before serving.
Additional Tips for Making This Recipe Better
From my experience, a few tweaks make a big difference:
- I always toast the blackened seasoning slightly in the pan before adding shrimp—it intensifies the flavor.
- Let the sauce simmer on low rather than high heat; this prevents it from splitting.
- I drain the corn thoroughly to avoid watering down the creamy sauce.
- Taste as you go; a little salt or extra cheese at the end can elevate it.
How to Serve Blackened Shrimp Cavatappi Recipe
This dish is hearty enough to be a main course. I like to serve it on wide, shallow bowls to showcase the shrimp and sauce. Sprinkle extra parmesan or fresh parsley on top for presentation. Pair with a simple side like roasted asparagus or a crisp wedge salad for a complete meal.
Nutritional Information
Here’s a quick glance at the nutritional content per serving:
- Calories: 518 – Rich and filling, perfect for a dinner treat.
- Protein: 28 g – Shrimp adds a healthy dose of lean protein.
- Carbohydrates: 42 g – Mainly from pasta and corn, keeping it satisfying.
- Fat: 28 g – Cream and butter provide richness and mouthfeel.
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating gently on the stove to prevent the sauce from separating.
Freezing
While not ideal due to the cream, you can freeze cooked pasta and shrimp separately for up to 1 month. Thaw overnight in the fridge and reheat slowly.
Reheating
Warm on low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Stir frequently to maintain texture.
Why You’ll Love This Recipe
Here are the reasons I keep coming back to this dish:
- Easy and Quick: It comes together in just 25 minutes, perfect for weeknight dinners.
- Flavor Explosion: The blackened shrimp adds a smoky, spicy kick that complements the creamy sauce.
- Customizable: You can swap ingredients or add veggies for your taste and dietary needs.
- Crowd-Pleaser: It’s indulgent enough to impress guests yet simple enough for family dinners.
- Balanced Meal: Combines protein, carbs, and a hint of sweetness from corn.
This Blackened Shrimp Cavatappi recipe is one of those meals that feels luxurious but is surprisingly easy to make. From the creamy sauce to the perfectly seasoned shrimp, every bite is a little celebration of flavor. I hope you give it a try and love it as much as I do.
Blackened Shrimp Cavatappi Recipe
Ingredients
Method
- Start by boiling salted water and cooking your cavatappi noodles until al dente. I like to taste a noodle a minute before the package instructions end to make sure it has a firm bite. Drain and set aside while preparing the shrimp.
- Season the shrimp evenly with blackened seasoning. Melt butter in a skillet over medium-high heat, then cook the shrimp 4–6 minutes, flipping halfway through. Once cooked, remove from the skillet to keep them tender.
- In the same skillet, lower the heat to medium and pour in the heavy cream. Stir and scrape up the flavorful bits left from the shrimp. Let it simmer gently before adding tomato paste, sour cream, and parmesan cheese, stirring until smooth.
- Add the cooked pasta, shrimp, and drained corn to the sauce. Toss everything together until every noodle is coated. Garnish with chopped green onions for freshness and a pop of color before serving.
Notes
- I always toast the blackened seasoning slightly in the pan before adding shrimp—it intensifies the flavor.
- Let the sauce simmer on low rather than high heat; this prevents it from splitting.
- I drain the corn thoroughly to avoid watering down the creamy sauce.
- Taste as you go; a little salt or extra cheese at the end can elevate it.
