Blackened Shrimp Cavatappi

Picture this: tender, perfectly blackened shrimp with a spicy crust, nestled among swirls of cavatappi pasta coated in a rich, creamy sauce that clings to every spiral. The Blackened Shrimp Cavatappi is a restaurant-quality dish that brings together Cajun heat and Italian comfort in one irresistible bowl. The contrast between the smoky, spiced shrimp and the creamy pasta creates a flavor explosion that’s both sophisticated and deeply satisfying. You’ll learn how to achieve that perfect blackened crust on your shrimp while creating a sauce that ties everything together beautifully.

Why You’ll Love This Recipe

Blackened Shrimp Cavatappi delivers that perfect balance of flavors and textures that makes a pasta dish truly memorable. The cavatappi pasta, with its corkscrew shape, captures the creamy sauce in its ridges and curves, ensuring every bite is packed with flavor. The blackened shrimp provides a delightful textural contrast – crispy and spice-crusted on the outside while remaining juicy and tender within.

This dish comes together in under 30 minutes, making it perfect for weeknight dinners when you want something impressive without hours of cooking. The visual appeal is undeniable – the pink shrimp with their dark spice coating pop against the creamy pasta, making this as Instagram-worthy as it is delicious.

What really sets this creamy shrimp pasta apart is its versatility. It’s elegant enough for date night but simple enough for a family dinner. The balance of spicy and creamy elements means it appeals to those who love heat while remaining accessible to more sensitive palates.

Ingredients

For the Blackened Shrimp Cavatappi, you’ll need:

• 12 oz (340g) cavatappi pasta
• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp (30ml) olive oil, divided
• 2 tbsp (16g) blackening seasoning
• 4 cloves garlic, minced (about 2 tbsp)
• 1 small onion, finely diced (about 1 cup)
• 1 red bell pepper, diced
• 1 cup (240ml) heavy cream
• ¾ cup (180ml) chicken broth
• ½ cup (50g) grated Parmesan cheese
• 2 tbsp (8g) fresh parsley, chopped
• 1 tbsp (15ml) lemon juice
• Salt and black pepper to taste

The blackening seasoning is crucial for the signature flavor of this spicy seafood pasta dish. You can purchase a pre-made blend or make your own with paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper. For the shrimp, fresh is best, but frozen and properly thawed works well too.

Pro Tips

Perfectly Blackened Shrimp: The key to truly exceptional Blackened Shrimp Cavatappi lies in properly blackening your shrimp. First, ensure your shrimp are completely dry by patting them with paper towels – moisture prevents proper blackening. Heat your pan until it’s very hot before adding the shrimp, which should be generously coated in the blackening seasoning. Cook them quickly (1-2 minutes per side) to develop that characteristic dark crust without overcooking the delicate meat inside.

Al Dente Pasta Perfection: Always cook your cavatappi for 1-2 minutes less than the package directions suggest. The pasta will continue cooking slightly when added to the sauce. This ensures your pasta maintains that perfect bite rather than becoming mushy. Reserve about ½ cup of pasta water before draining – its starchy content helps bind the sauce to the pasta if needed.

Balanced Sauce Technique: For a silky smooth sauce that coats each pasta spiral perfectly, add the cream slowly while continuously stirring. Let it reduce slightly before adding the Parmesan, which should be at room temperature and added gradually. This prevents graininess and creates that restaurant-quality finish. Add a splash of the reserved pasta water if the sauce becomes too thick.

Instructions

Step 1: Prep and Cook Pasta
Bring a large pot of generously salted water to a rolling boil. Add the cavatappi pasta and cook until al dente according to package instructions, usually 9-11 minutes. While the pasta cooks, you’ll prepare the shrimp and sauce. Before draining, reserve ½ cup of pasta water, then drain the pasta and set aside. A light drizzle of olive oil will prevent sticking.

Step 2: Prepare and Blacken the Shrimp
Pat the shrimp completely dry with paper towels – this is essential for achieving that perfect blackened crust. In a bowl, toss the shrimp with 1 tablespoon of olive oil until lightly coated. Sprinkle the blackening seasoning over the shrimp, ensuring they’re evenly covered. Heat a large skillet over medium-high heat until very hot. Add the shrimp in a single layer (work in batches if needed) and cook for about 2 minutes per side until they develop a dark crust and are just cooked through. Transfer to a plate and set aside.

Step 3: Create the Sauce Base
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until translucent. Add the red bell pepper and continue cooking for another 2 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Step 4: Develop the Creamy Sauce
Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful bits from the bottom of the pan. Let the liquid reduce by half, about 3-4 minutes. Lower the heat to medium and slowly pour in the heavy cream while stirring constantly. Allow the sauce to simmer gently for about 5 minutes until it begins to thicken slightly.

Step 5: Combine and Finish
Gradually sprinkle in the Parmesan cheese while stirring, allowing it to melt completely into the sauce. Add the cooked cavatappi pasta to the skillet and toss to coat thoroughly in the sauce. Gently fold in the blackened shrimp, being careful not to break them. Add the lemon juice and chopped parsley, then season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.

Variations

Cajun Chicken Cavatappi: For a different protein option that still delivers big flavor, substitute the shrimp with 1 pound of chicken breast cut into bite-sized pieces. Season with the same blackening spice and cook until blackened on the outside and just cooked through. This variation of the Blackened Shrimp Cavatappi maintains the dish’s spicy profile while offering a more familiar protein for those who don’t enjoy seafood.

Vegetable-Packed Version: Transform this into a more nutritious one-pot meal by doubling the bell peppers and adding 2 cups of fresh spinach and 1 cup of halved cherry tomatoes. Fold the spinach in during the final minute of cooking until just wilted, and add the tomatoes with the shrimp. The vegetables add beautiful color, nutritional value, and complementary flavors to the creamy blackened pasta.

Dairy-Free Adaptation: Create a dairy-free version by substituting the heavy cream with full-fat coconut milk (the kind in cans, not cartons) and omitting the Parmesan. The coconut milk creates a similarly rich sauce, and nutritional yeast can provide a cheese-like flavor. The tropical notes of the coconut subtly complement the Cajun spices for an interesting flavor fusion.

Storage and Serving

Blackened Shrimp Cavatappi is best enjoyed immediately after preparing, when the pasta is perfectly al dente and the shrimp are at their freshest. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or milk to restore the sauce’s silky texture, and warm gently over medium-low heat to prevent the shrimp from becoming tough.

For the perfect presentation, serve this pasta in wide, shallow bowls that showcase the colorful ingredients. Garnish with additional fresh parsley, a light sprinkle of Parmesan, and a twist of black pepper. For a restaurant-quality touch, add a lemon wedge on the side for guests to squeeze over their portion according to taste.

This dish pairs beautifully with a simple side salad dressed with lemon vinaigrette or garlic bread for soaking up the delicious sauce. For a complete meal, consider starting with a light appetizer like bruschetta or a small Caesar salad to complement the rich main course.

FAQs

Can I use a different pasta shape for this recipe?
Absolutely! While cavatappi holds the sauce beautifully in its spirals, you can substitute penne, fusilli, or even fettuccine. The key is choosing a pasta that will capture the creamy sauce.

What can I use if I don’t have blackening seasoning?
You can make your own by combining 1 tbsp paprika, 1 tsp each of cayenne pepper, garlic powder, and onion powder, ½ tsp each of dried thyme, oregano, and black pepper, and ¼ tsp salt.

How spicy is this dish?
The level of heat depends on your blackening seasoning. Most commercial blends provide moderate heat, but you can adjust by using more or less, or by selecting a mild or hot variety.

Can I make this dish ahead of time?
For best results, I recommend preparing the components separately if making ahead. Cook and refrigerate the pasta and blacken the shrimp, but make the sauce fresh before serving and combine everything at the last minute.

What’s a good substitute for heavy cream to make this lighter?
Half-and-half or whole milk can work, though the sauce won’t be as rich. For a lighter version, try using ¼ cup of cream cheese mixed with ¼ cup of milk instead of heavy cream.

Conclusion

This Blackened Shrimp Cavatappi is comfort food at its finest — a perfect marriage of spicy, blackened shrimp and creamy, indulgent pasta that satisfies on multiple levels. It’s the kind of dish that elevates a routine weeknight dinner to something special, yet remains simple enough for any home cook to master. Whether you’re cooking to impress or simply craving a restaurant-quality meal at home, this recipe delivers spectacular flavor without complicated techniques. The combination of Cajun spices and creamy Italian influence creates a fusion dish that will quickly become a requested favorite in your recipe collection.

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