Go Back
blackened shrimp cavatappi
Admin

blackened shrimp cavatappi

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Calories: 620
Ingredients Method Notes

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

Method
 

  1. 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. In a bowl, toss the shrimp with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper until evenly coated.
  3. 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. 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. Add the cooked pasta to the sauce, tossing to coat. Stir in the shrimp gently. Season with additional salt and pepper if needed.
  6. Plate the pasta and shrimp. Garnish with chopped parsley or basil if desired. Serve immediately while warm and creamy.

Notes

  • 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.