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.