Blackened Shrimp Cavatappi is the kind of dish that hits every craving: smoky, spicy shrimp tossed with curly cavatappi pasta and coated in a rich, creamy sauce. The combination of blackened seasoning and the velvety pasta makes every bite packed with flavor. It’s easy enough for a weeknight but special enough for entertaining guests.

What Makes This Dish Special?

This dish brings together bold Cajun-inspired spices and the playful texture of cavatappi pasta, which holds onto the creamy sauce beautifully. The blackened shrimp add a smoky depth and slight heat that’s balanced by the luxurious creaminess of the sauce. Plus, it’s a one-pan wonder once you boil the pasta—quick, easy, and full of restaurant-quality flavor.

Cooking Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

For the Blackened Shrimp:

1 lb large shrimp, peeled and deveined
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (adjust to taste)
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp olive oil

For the Pasta:

8 oz cavatappi pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt and pepper, to taste
Optional garnish: chopped parsley or basil

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the cavatappi according to package instructions until al dente. Drain and set aside.

2. Season the Shrimp

In a bowl, toss the shrimp with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper until evenly coated.

3. Cook the Shrimp

In a large skillet over medium-high heat, add olive oil. Sear the shrimp for about 1–2 minutes per side, until blackened and cooked through. Remove shrimp from the skillet and set aside.

4. Make the Sauce

In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream and chicken broth. Bring to a simmer, then reduce heat and stir in Parmesan and mozzarella until melted and smooth.

5. Combine

Add the cooked pasta to the sauce, tossing to coat. Stir in the shrimp gently. Season with additional salt and pepper if needed.

6. Serve

Plate the pasta and shrimp. Garnish with chopped parsley or basil if desired. Serve immediately while warm and creamy.

Variations

Spicy Kick: Add a splash of hot sauce to the cream sauce for extra heat.
Veggie Boost: Toss in sautéed spinach, mushrooms, or roasted red peppers.
Different Proteins: Substitute blackened chicken or scallops for the shrimp.
Cheese Lovers: Mix in a handful of Gruyère or fontina for an extra rich sauce.

Equipment You’ll Need

Large pot for pasta
Large skillet
Mixing bowl
Tongs or slotted spoon
Whisk for sauce

Nutritional Information (Approx. Per Serving)

Calories: 620
Protein: 38g
Carbohydrates: 45g
Fat: 32g
Fiber: 2g
Sugar: 2g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce.
Freezing: Best enjoyed fresh, as cream sauces can separate after freezing.

My Cooking Experience

The first time I made Blackened Shrimp Cavatappi, I was amazed by how quickly it came together without sacrificing flavor. The pasta holds the sauce beautifully, and every forkful delivers a satisfying blend of smoky shrimp and creamy goodness. It’s a go-to for when I want something comforting but a little bold and exciting too.

Conclusion

Blackened Shrimp Cavatappi is a perfect balance of creamy comfort and Cajun spice. Whether you’re looking to impress guests or just spice up your weeknight dinner, this dish delivers restaurant-level satisfaction without the fuss. Creamy, spicy, and packed with personality—this one’s a keeper.

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