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Blackened Shrimp Cavatappi Recipe
Ash Tyrrell

Blackened Shrimp Cavatappi Recipe

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.