Blackened Shrimp Cavatappi

The first time I made Blackened Shrimp Cavatappi, I was intimidated by the idea of cooking seafood at home. Would the shrimp overcook? Would the seasoning be too intense? But after one attempt, I realized that this dish is surprisingly beginner-friendly. With just a handful of simple ingredients and a foolproof cooking method, blackened shrimp cavatappi became a staple in my kitchen.

This Blackened Shrimp Cavatappi is perfect for beginners because it combines ease with bold flavors. The blackened seasoning gives the shrimp a smoky, slightly spicy kick, while the creamy sauce balances it out with richness. Cavatappi pasta, with its fun spiral shape, holds onto the sauce beautifully. Plus, the entire meal comes together in under 30 minutes, making it a great option for busy weeknights.

Why This Recipe is Special

This blackened shrimp cavatappi recipe is more than just another pasta dish—it’s a restaurant-quality meal made simple for home cooks. Here’s what makes it special:

• Bold, balanced flavors – The spicy blackened shrimp pairs beautifully with the creamy, slightly tangy sauce.
• Beginner-friendly – No advanced cooking techniques required; just season, sauté, and mix.
• Quick and convenient – Ready in under 30 minutes with minimal prep.
• Customizable – Swap out ingredients to suit dietary preferences or what you have in your pantry.

Ingredients and Preparation

Each ingredient plays a key role in creating the perfect balance of flavors and textures. Here’s what you need and why:

• Cavatappi pasta – Its ridges and curls hold onto the creamy sauce well, but you can substitute penne, fusilli, or rigatoni.
• Shrimp – Large, raw shrimp are ideal for maximum flavor and texture. If using pre-cooked shrimp, add them at the very end to avoid overcooking.
• Blackened seasoning – A mix of paprika, garlic powder, onion powder, cayenne, and other spices that gives the shrimp a deep, smoky heat.
• Unsalted butter – Helps sear the shrimp and adds richness to the sauce.
• Heavy cream – Creates a silky, luscious sauce. Whole milk or half-and-half can be used for a lighter option.
• Tomato paste – Enhances the sauce’s depth with a hint of sweetness and acidity.
• Sour cream – Adds a slight tang, making the sauce more balanced and flavorful.
• Parmesan cheese – Adds saltiness and umami richness. Freshly grated is best for a smooth texture.
• Sweet corn – Brings a pop of sweetness and texture contrast. Fresh, canned, or frozen (thawed) all work.
• Green onions – Used for garnish, adding a fresh, slightly sharp bite.

Ingredient Substitutions

• No shrimp? Try chicken, salmon, or even mushrooms for a vegetarian option.
• No cavatappi? Any pasta with ridges or spirals works well.
• No blackened seasoning? Mix your own with paprika, garlic powder, cayenne, oregano, thyme, and black pepper.
• Dairy-free? Use coconut cream instead of heavy cream and a dairy-free cheese alternative.

Step-by-Step Instructions

Step 1: Boil a pot of salted water and cook the cavatappi pasta until al dente, following package instructions. Reserve some pasta water before draining.

Step 2: While the pasta is cooking, pat the shrimp dry with a paper towel and coat them evenly with blackened seasoning.

Step 3: Heat a large skillet over medium-high heat and melt the butter. Add the shrimp in a single layer and cook for about 2 minutes per side until they turn opaque and slightly charred. Remove from the pan and set aside.

Step 4: In the same skillet, pour in the heavy cream and bring it to a gentle simmer, scraping up any browned bits from the shrimp.

Step 5: Lower the heat and stir in the tomato paste, sour cream, and parmesan cheese. Continue stirring until the cheese melts and the sauce is smooth.

Step 6: Add the cooked pasta, shrimp, and drained corn to the sauce. Toss everything together, ensuring the pasta is evenly coated.

Step 7: If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 8: Garnish with chopped green onions and serve immediately.

Beginner Tips and Notes

• How to tell if shrimp are done: Shrimp cook quickly! They should turn pink and curl into a “C” shape. If they form an “O,” they are likely overcooked.
• Avoid grainy sauce: Use freshly grated parmesan and stir it in slowly over low heat to prevent clumping.
• Balance the spice: If the blackened seasoning is too strong, add a little extra sour cream or a squeeze of lemon juice to mellow it out.
• Prepping efficiently: Measure and prep all ingredients before cooking to make the process smooth and stress-free.
• Storage tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.

Serving Suggestions

This dish pairs well with light, fresh sides that complement its rich flavors:

• Roasted asparagus – A crisp, slightly charred vegetable balances the creamy pasta.
• Green beans – Simple steamed or sautéed green beans add a fresh contrast.
• Brown butter Brussels sprouts – Their nutty flavor enhances the dish.
• Garlic breadsticks – Perfect for scooping up extra sauce.
• Wedge salad – A refreshing, crunchy salad with a tangy dressing complements the richness.

Conclusion

Blackened Shrimp Cavatappi is an impressive yet simple dish that brings bold flavors to your dinner table without complicated techniques. Whether you’re new to cooking or just looking for a quick, satisfying meal, this recipe delivers. Try it out and let us know how it turned out—drop a comment below with your experience and any fun twists you added. Happy cooking!

FAQ About Blackened Shrimp Cavatappi

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