Recipe 40 of 779
Perfect Blackened Shrimp Cavatappi
Perfect Blackened Shrimp Cavatappi
This recipe combines succulent blackened shrimp with cavatappi pasta, creating a comforting and flavorful dish that is perfect for any occasion.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Cavatappi Pasta Cook according to package instructions until al dente.
Shrimp
- 1 pound Large Shrimp Peeled and deveined.
Blackening Spices
- 1 tablespoon Paprika
- 1 teaspoon Cayenne Pepper Adjust according to heat preference.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 pinch Salt
Cooking Oil
- 2 tablespoons Olive Oil Extra virgin for cooking the shrimp.
Sauce
- 1 cup Heavy Cream For a rich and creamy consistency.
- ½ cup Parmesan Cheese Grated, to add depth to the sauce.
Garnish
- ¼ cup Fresh Parsley Chopped, for garnish.
Seasoning
- Salt and Pepper To taste.
Instructions
- 1. Cook the cavatappi pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and reserve ½ cup of pasta water.
- 2. In a small bowl, mix the blackening spices and coat the shrimp evenly.
- 3. Heat olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until opaque and charred.
- 4. Remove shrimp and set aside. In the same skillet, reduce heat to medium and add heavy cream, scraping up any bits from the shrimp.
- 5. Stir in Parmesan cheese until melted and adjust seasoning with salt and pepper.
- 6. Add the drained cavatappi to the sauce, tossing to coat, adding reserved pasta water as needed.
- 7. Return the shrimp to the skillet and heat through for another minute.
- 8. Garnish with fresh parsley and serve immediately.
Notes
For variations, consider adding seasonal vegetables, adjusting spice levels, or using different proteins.