Go Back
At the heart of this dish is the "blackened" technique, which involves coating shrimp in a blend of spices that create a delightful crust when cooked at high temperatures. The origins of blackened seasoning can be traced back to the culinary traditions of Louisiana, where it became popularized by chef Paul Prudhomme in the 1980s. This technique not only enhances the flavor of the shrimp but also adds a beautiful char that makes the dish visually appealing.

Blackened Shrimp Cavatappi

Looking for a meal that's both decadent and easy to whip up? Try Blackened Shrimp Cavatappi! This dish boasts seasoned shrimp on hearty cavatappi pasta, all coated in a creamy, flavorful sauce. Perfect for cozy dinners or impressing guests, the blend of spices, pasta, and fresh vegetables creates a stunning plate that’s packed with taste. Discover the recipe and elevate your cooking game—click to explore now!
Print Recipe Pin Recipe

Ingredients
  

8 ounces cavatappi pasta

1 pound large shrimp, peeled and deveined

2 tablespoons blackened seasoning (store-bought or homemade)

2 tablespoons olive oil

1 bell pepper (red or yellow), sliced

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

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

    Prepare the Shrimp: In a bowl, toss the shrimp with the blackened seasoning until well coated.

      Sauté Vegetables: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced bell pepper and cook for about 3-4 minutes until tender. Add the cherry tomatoes and garlic, cooking for an additional 2 minutes until fragrant. Transfer the vegetables to a plate and set aside.

        Cook the Shrimp: In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the skillet and set aside.

          Make the Sauce: In the same skillet over medium heat, pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and whisk until melted and smooth. Season with salt and pepper to taste.

            Combine: Add the cooked cavatappi, sautéed vegetables, and shrimp back into the skillet. Toss everything together until well combined and heated through.

              Serve: Plate the blackened shrimp cavatappi in bowls, garnishing with fresh basil or parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4