Can I use pre-cooked shrimp instead of raw shrimp?

Yes, but the texture and flavor will be slightly different. If using pre-cooked shrimp, skip the searing step and add them at the very end, just before serving. Let them warm up in the sauce for a few minutes without overcooking.

What can I use instead of heavy cream?

You can use half-and-half or whole milk for a lighter version, though the sauce may not be as creamy. For a dairy-free option, full-fat coconut milk works well.

Is blackened seasoning the same as Cajun seasoning?

They are similar but not identical. Blackened seasoning is milder and has a smoky flavor, whereas Cajun seasoning tends to be spicier. If you don't have blackened seasoning, mix paprika, garlic powder, cayenne, thyme, and black pepper for a homemade version.

Blackened Shrimp Cavatappi

Description

Blackened Shrimp Cavatappi is a creamy, flavorful pasta dish featuring perfectly seasoned shrimp, a rich tomato-cream sauce, and sweet corn for a touch of contrast. This quick and easy recipe is perfect for a satisfying weeknight dinner.

Ingredients

Scale

8 ounces cavatappi pasta, cooked al dente
1 pound large shrimp, raw, deveined, tail removed
2 tablespoons blackened seasoning
1 tablespoon unsalted butter
1 cup heavy cream
2 tablespoons tomato paste
¼ cup sour cream
½ cup grated parmesan cheese
1 can (15 ounces) sweet corn, drained
Green onions, chopped (for garnish)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the cavatappi according to package directions until al dente. Reserve some pasta water, then drain and set aside.
Season the shrimp: Pat the shrimp dry with a paper towel and coat them evenly with blackened seasoning to ensure bold flavor.
Sear the shrimp: 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, or until opaque and slightly charred. Remove from the pan and set aside.
Prepare the sauce: In the same skillet, pour in the heavy cream and bring it to a low simmer, scraping up the browned bits from the shrimp to enhance the flavor. Reduce the heat to low and stir in the tomato paste, sour cream, and parmesan cheese until fully incorporated.
Combine everything: Add the cooked pasta, shrimp, and drained corn to the sauce, tossing gently to coat everything evenly. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it.
Serve and garnish: Transfer the pasta to serving bowls and top with freshly chopped green onions for a burst of freshness. Serve immediately and enjoy!

Notes

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of cream or water to prevent drying out.
Spice Level: Adjust the blackened seasoning to control the heat. Adding extra sour cream or a squeeze of lemon can mellow out the spice.
Alternative Proteins: Swap shrimp with chicken, salmon, or even tofu for a different take on this dish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner, Pasta, Seafood
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 518 kcal
Sugar: 5g
Sodium: 760mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 32g
Cholesterol: 230mg