Description
Savor the zesty flavors of our Blackened Shrimp Cavatappi, an easy-to-make meal that’s both indulgent and packed with spicy charm.
Ingredients
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil. Cook cavatappi pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, then coat evenly with blackening seasoning.
- Heat a large skillet over medium-high heat until very hot. Add shrimp in a single layer and cook for about 2 minutes per side until blackened and just cooked through. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Sauté onion for 2-3 minutes until translucent. Add red bell pepper and cook for 2 more minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Let reduce by half, about 3-4 minutes.
- Reduce heat to medium and slowly add heavy cream while stirring. Simmer for 5 minutes until slightly thickened.
- Gradually stir in Parmesan cheese until melted. Add cooked pasta and toss to coat thoroughly.
- Gently fold in the blackened shrimp, lemon juice, and parsley. Season with salt and pepper to taste.
- If sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Serve immediately.