I enjoy how fast this dish comes together in just 25 minutes from start to finish. It feels restaurant-worthy, yet I can make it on a busy weeknight without much stress.
I like how the blackened seasoning adds depth and spice without requiring a long list of ingredients. The creamy sauce, enriched with parmesan and sour cream, smooths out the heat and creates a rich, comforting texture.
I also appreciate how the corn adds little bursts of sweetness that contrast beautifully with the savory shrimp and sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces cavatappi noodles, cooked al dente according to package instructions 1 pound large shrimp, raw, deveined, tail removed 2 tablespoons blackened seasoning 1 tablespoon unsalted butter 1 cup (238 g) heavy cream 2 tablespoons tomato paste 1/4 cup (57.5 g) sour cream 1/2 cup (50 g) parmesan cheese, grated 1 can (15 ounces) sweet corn, drained green onion, chopped, for garnish
Directions
I bring a large pot of salted water to a boil and cook the cavatappi noodles al dente according to the package instructions. I drain them and set them aside.
While the pasta cooks, I season the shrimp evenly with blackened seasoning and set them aside.
In a large skillet over medium-high heat, I melt the butter. Once melted, I add the shrimp in a single layer and cook them for about 4–6 minutes, flipping halfway through, until they are cooked through. I transfer the shrimp to a plate and set them aside.
In the same skillet over medium heat, I pour in the heavy cream and bring it to a low simmer. I scrape up the flavorful browned bits from the bottom of the pan as it simmers.
I reduce the heat to low and stir in the tomato paste, sour cream, and grated parmesan cheese. I continue stirring until the cheese is fully melted and the sauce is smooth.
I add the cooked pasta, shrimp, and drained corn to the skillet. I toss everything together until well coated in the creamy sauce.
I garnish with chopped green onion and serve immediately.
I sometimes add diced red bell pepper or sautéed onions for extra color and flavor.
When I want more heat, I sprinkle in a pinch of cayenne pepper or red pepper flakes.
If I prefer a lighter version, I use half-and-half instead of heavy cream, though the sauce is slightly less rich.
I also like swapping the shrimp for blackened chicken if I’m cooking for someone who prefers poultry.
For a smoky twist, I stir in a small amount of smoked paprika along with the tomato paste.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm it gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened. I can also reheat it in the microwave in short intervals, stirring between each, to keep the sauce smooth.
FAQs
Can I use frozen shrimp?
Yes, I can use frozen shrimp. I make sure to thaw them completely and pat them dry before seasoning so they sear properly in the skillet.
What does blackened seasoning taste like?
I find that blackened seasoning has a bold, smoky, and slightly spicy flavor. It usually contains paprika, garlic powder, onion powder, and other spices that create a deep, savory crust on the shrimp.
Can I make this dish less spicy?
If I want a milder version, I reduce the amount of blackened seasoning or choose a mild blend. The creamy sauce already helps tone down the heat.
Can I make this ahead of time?
I prefer serving it fresh for the best texture, but I can prepare the components ahead and combine them just before serving.
What can I serve with this pasta?
I like pairing it with a simple green salad or garlic bread to round out the meal.
Conclusion
I love how this Blackened Shrimp Cavatappi delivers bold flavor in such a short amount of time. The creamy sauce, tender shrimp, and sweet corn create a satisfying dish that feels both comforting and exciting. Whenever I need a quick dinner with a little kick, this is one of my favorite recipes to make.
Blackened Shrimp Cavatappi is a creamy shrimp pasta loaded with bold Cajun flavor, tender blackened shrimp, sweet corn and perfectly cooked cavatappi noodles. This easy weeknight dinner is rich, comforting and ready in under thirty minutes.
Author:Sarah
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:Stovetop
Cuisine:American
Ingredients
8 ounces cavatappi noodles, cooked al dente
1 pound large shrimp, raw, deveined, tails removed
2 tablespoons blackened seasoning
1 tablespoon unsalted butter
1 cup (238 g) heavy cream
2 tablespoons tomato paste
¼ cup (57.5 g) sour cream
½ cup (50 g) parmesan cheese, grated
1 can (15 ounces) sweet corn, drained
Green onion or parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the cavatappi noodles and cook al dente according to package directions (about 8–9 minutes). Drain and set aside.
While the pasta cooks, pat the shrimp dry and season evenly with blackened seasoning.
In a large skillet over medium-high heat, melt the butter. Once melted, add the shrimp in a single layer. Cook for 4–6 minutes, flipping halfway through, until fully cooked and slightly charred. Transfer shrimp to a plate and set aside.
In the same skillet over medium heat, pour in the heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan for added flavor.
Reduce heat to low. Stir in the tomato paste, sour cream, and grated parmesan cheese. Mix until smooth and the cheese has fully melted into the sauce.
Add the cooked pasta, shrimp, and drained corn to the skillet. Toss everything together until well coated in the creamy sauce.
Garnish with chopped green onion or parsley and serve immediately.
Notes
For extra heat, add a pinch of cayenne pepper or red pepper flakes.
Fresh corn can be substituted for canned when in season.
If the sauce becomes too thick, add a splash of pasta water to loosen it.
Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
