Description
Blackened Shrimp Cavatappi is a flavorful and creamy Cajun-inspired pasta dish featuring tender shrimp seasoned with bold blackened spices, tossed with perfectly cooked cavatappi pasta in a rich garlic Parmesan cream sauce. This hearty and comforting main course delivers a spicy kick balanced with smoky paprika and fresh lemon, making it an ideal weeknight dinner or special occasion meal that pairs wonderfully with a green salad or garlic bread.
Ingredients
Scale
Pasta
- 8 oz cavatappi pasta
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon blackened seasoning
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente, usually about 9-11 minutes. Drain the pasta well and set aside.
- Season the shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil and blackened seasoning ensuring each piece is evenly coated.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, until they turn opaque and develop a slight char. Remove the shrimp from the skillet and set aside.
- Prepare the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer the cream sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, smoked paprika, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Combine pasta and shrimp: Add the cooked cavatappi pasta and the shrimp back into the skillet with the cream sauce. Toss everything together until the pasta and shrimp are well coated with the sauce.
- Finish and serve: Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley. Serve the Blackened Shrimp Cavatappi warm, garnished with extra Parmesan cheese if desired.
Notes
- Adjust the spiciness by increasing or omitting the red pepper flakes according to your heat preference.
- For a lighter alternative, substitute heavy cream with half-and-half, though the sauce will be less rich.
- This dish complements green salads or garlic bread beautifully for a complete meal.
- Make sure not to overcook the shrimp to keep them tender and juicy.
