Get ready to impress your tastebuds and your dinner guests with Blackened Shrimp Cavatappi, a bold and vibrant pasta dish that looks like it took hours but comes together in a flash. Tender cavatappi noodles are tossed in a creamy sauce laced with tomato, sweet corn, and a swirl of parmesan, then crowned with juicy, boldly-spiced shrimp that sizzle with smoky flavor. From the punchy blackened seasoning to the cheerful pop of fresh green onions, every bite is a celebration. If you love a meal with color, drama, and crave-worthy flavors, Blackened Shrimp Cavatappi is about to become your new weeknight hero.

Blackened Shrimp Cavatappi Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few star players, you can have an unforgettable bowl of Blackened Shrimp Cavatappi on your table in no time. Each component plays its own delicious role: the noodles grab onto the sauce, the shrimp bring heat, and a few secret touches give it that irresistible creaminess.

Cavatappi Noodles: Their corkscrew shape isn’t just fun — it catches peaks of the rich sauce in every spiral.

Large Shrimp (raw, deveined, tail removed): Choose fresh or frozen; just make sure they’re peeled and ready for seasoning so you can get that perfect blackened crust.
Blackened Seasoning: This flavorful spice blend brings smoky, punchy heat that transforms shrimp into the main event; you can use store-bought or whip up your own!

Unsalted Butter: For searing the shrimp and giving the sauce a rich, silky body that sets the dish apart.
Heavy Cream: The foundation of a luscious sauce that pairs perfectly with bold blackened shrimp.

Tomato Paste: Adds a deep, tangy backbone and beautiful color to the sauce; don’t skip it!
Sour Cream: Gives the sauce a subtle tanginess and balances the richness of the cream.
Parmesan Cheese (grated): Adds nutty, salty depth and helps the sauce cling to the pasta.

Sweet Corn (canned, drained): Brings sweetness, crunch, and bright pops of color.
Green Onion (chopped): For that perfect finishing flourish and a fresh, oniony zip.

How to Make Blackened Shrimp Cavatappi

Step 1: Cook the Cavatappi

Bring a big pot of salted water to a rolling boil, then drop in the cavatappi noodles. Cook them al dente according to package instructions, usually about eight or nine minutes. The spiral shape will be perfect for holding onto that flavorful sauce later. Drain the noodles and set aside — don’t forget to reserve a splash of the pasta water, just in case the sauce needs thinning out at the end!

Step 2: Season the Shrimp

While the pasta cooks, lay out your shrimp in a single layer and coat them generously with blackened seasoning. Toss to make sure every curve and crevice of the shrimp gets a hit of smoky spice. Setting them aside allows the flavors to meld and soak in, making your shrimp extra tasty.

Step 3: Sear the Shrimp

Heat a large skillet over medium-high and melt the butter until it’s just starting to bubble. Arrange the shrimp in a single layer and let them sear, undisturbed, for maximum crust. After about 2-3 minutes, flip and cook for another 2-3 minutes on the other side. Once the shrimp turn pink and slightly charred, transfer them to a plate. Try not to snack on them all before the pasta’s ready!

Step 4: Make the Creamy Sauce

In the same skillet (don’t clean it — you want all those flavorful brown bits), lower the heat and pour in the heavy cream. Use a spoon or spatula to scrape up the bits from the pan; these will add immense flavor to the sauce. Bring it to a gentle simmer.

Step 5: Blend in Tomato Paste, Sour Cream, and Parmesan

Reduce the heat to low and stir in tomato paste, sour cream, and parmesan. Whisk or stir until the cheese is fully melted and the sauce turns creamy and smooth. The sauce should be glossy, rich, and beautifully tinted from the tomato and cheese.

Step 6: Bring It All Together

Add the cooked noodles, reserved shrimp, and drained sweet corn right into the sauce. Toss everything together until every shell of cavatappi and every shrimp is luxuriously coated. The combination of the spiced shrimp, sweet corn, and creamy sauce is what takes Blackened Shrimp Cavatappi over the top!

Step 7: Garnish and Serve

Top with a blizzard of freshly chopped green onions (and maybe even a little extra parmesan if you’re feeling indulgent). Serve straight from the pan or pile it high in your favorite bowl. Dig in and get ready for a flavor explosion!

How to Serve Blackened Shrimp Cavatappi

Garnishes

Scatter a generous handful of fresh green onion over each serving for vibrant color and a crisp, subtly spicy finish. A sprinkle of extra parmesan or even some fresh parsley adds that little touch of elegance and makes your Blackened Shrimp Cavatappi absolutely restaurant-worthy.

Side Dishes

Pair your Blackened Shrimp Cavatappi with a crisp green salad tossed in a tangy vinaigrette, or warm, crusty bread to scoop up every last drop of creamy sauce. Roasted vegetables or simple garlic green beans also complement the rich and spicy flavors beautifully without overpowering the main event.

Creative Ways to Present

Transform this dish into a showstopper by serving it family-style on a large platter, or try spooning the pasta into individual ramekins for a more formal touch. For a playful twist, try using parmesan crisp bowls or serve the pasta atop a bed of zoodles for a lighter, yet equally delicious, spin on Blackened Shrimp Cavatappi.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Blackened Shrimp Cavatappi to cool before transferring it to an airtight container. It will keep in the refrigerator for up to three days, and the flavors only deepen as they mingle. The pasta may absorb some of the sauce, so add a splash of milk or cream when reheating if needed.

Freezing

You can freeze portions of Blackened Shrimp Cavatappi for up to two months, though the creamy sauce may separate a bit upon thawing. For best results, cool completely, portion into freezer-safe containers, and label with the date. Let it thaw in the refrigerator overnight before reheating.

Reheating

Gently reheat over low heat on the stovetop, stirring often and adding a bit of milk or cream to restore the creamy consistency. If using a microwave, cover loosely and heat in short bursts, stirring after each to ensure even warming. Always make sure your shrimp reach a safe temperature before serving again.

FAQs

Can I make Blackened Shrimp Cavatappi with a different type of pasta?

Absolutely! While cavatappi is perfect for holding the rich sauce, you can substitute with penne, rigatoni, or fusili — any noodle with plenty of ridges or curves to catch all that flavor will work just as well.

What if I don’t have blackened seasoning?

No worries! You can whip up a quick homemade blend with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper. Adjust the cayenne to taste for your preferred spice level.

Is there a way to lighten up this dish?

You can use half-and-half or a mixture of milk and Greek yogurt in place of heavy cream and sour cream. The sauce will be slightly less rich but still delicious and creamy.

How can I tell when the shrimp are perfectly cooked?

Shrimp cook quickly and are ready when they turn opaque, pink, and slightly curled. Be careful not to overcook, or they can become rubbery; as soon as they’re just barely cooked through, pull them from the pan.

Can Blackened Shrimp Cavatappi be made ahead for a party?

It absolutely can! You can prepare the pasta and sauce ahead of time, then quickly sear the shrimp just before serving to keep them juicy and flavorful. Toss everything together and garnish right at the table for maximum wow-factor.

Final Thoughts

This Blackened Shrimp Cavatappi is one of those unforgettable dishes that checks all the boxes: easy, impressive, and deeply satisfying. Whether you’re serving it for a cozy weeknight dinner or a special friend gathering, it’s bound to bring smiles and requests for seconds. Give it a try — you’ll fall hard for its smoky, creamy, and utterly craveable flavors!

Blackened Shrimp Cavatappi Recipe

★★★★★

5.2 from 12 reviews

Author: lina

Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A delicious and creamy pasta dish featuring blackened shrimp, cavatappi noodles, and a rich sauce made with heavy cream, tomato paste, sour cream, and parmesan cheese. This Blackened Shrimp Cavatappi is a flavorful and satisfying meal that’s easy to prepare.

Instructions

Cook noodles. Add cavatappi noodles to a pot of boiling salted water. Cook al dente according to package directions (8-9 minutes for cavatappi).

Season shrimp. Season the shrimp evenly with blackened seasoning. Set aside.
Melt butter. Cook shrimp and transfer to a plate. In a large skillet over medium-high heat, melt the butter. Add the shrimp in a single layer and cook for 4-6 minutes, flipping halfway through. Transfer shrimp to a plate and set aside.
Add cream. Simmer. In the same skillet over medium heat, add heavy cream. Bring to a low simmer, scraping up the brown bits from the bottom of the pan.

Add tomato paste, sour cream, and parmesan. Reduce heat to low and add tomato paste, sour cream, and parmesan. Stir until parmesan is melted.
Add pasta, shrimp, and corn. Toss to coat. Add cooked pasta, shrimp, and corn to the sauce. Toss to coat.
Garnish with green onions and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish

Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving

Calories: 620
Sugar: 5g
Sodium: 740mg

Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g

Protein: 31g
Cholesterol: 275mg

Keywords: Blackened Shrimp Cavatappi, pasta, shrimp, creamy sauce, dinner recipe