Description
This Blackened Shrimp Cavatappi is a creamy skillet pasta with smoky shrimp, sweet corn, Parmesan, and curly cavatappi. The sauce is rich and tangy, with just enough heat to keep every bite lively.
Ingredients
- 8 ounces cavatappi noodles, cooked al dente according to package instructions
- 1 pound large raw shrimp, deveined, tails removed
- 2 tablespoons blackened seasoning
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 can 15 ounces sweet corn, drained
- Chopped green onion, for garnish
Instructions
- Season the shrimp: Pat the shrimp very dry, then toss with the blackened seasoning until evenly coated.
- Sear the shrimp: Melt the butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until browned and just opaque, then transfer to a plate.
- Make the sauce: Reduce the heat to medium low. Add the heavy cream, tomato paste, and sour cream to the skillet, then whisk for 2 to 3 minutes until smooth and lightly bubbling.
- Add pasta and corn: Stir in the Parmesan and corn, then add the cooked cavatappi. Toss until the pasta is coated, adding a splash of pasta water if the sauce feels too thick.
- Finish with shrimp: Return the shrimp to the skillet and toss for 1 minute, just until warmed through. Garnish with chopped green onion and serve creamy and hot.
Notes
Use freshly grated Parmesan for the smoothest sauce. Store leftovers in the fridge for up to 3 days and reheat gently with a splash of cream, milk, or pasta water so the shrimp stay tender.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Cajun American
Keywords: blackened shrimp pasta