Description
This Blackened Shrimp Cavatappi recipe combines perfectly seasoned, blackened shrimp with creamy Parmesan sauce and tender cavatappi pasta. Spiced with Cajun seasoning and brightened with a touch of lemon juice, this dish is a flavorful, comforting meal ready in just 30 minutes that’s perfect for weeknights or casual gatherings.
Ingredients
Scale
Pasta
- 8 oz (about 225 g) cavatappi pasta
Shrimp
- 1 lb (about 450 g) shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 4 tablespoons butter (divided)
- 3 cloves garlic, minced
Sauce
- 1 cup (about 240 ml) heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Garnish
- 2 green onions, sliced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- Prepare the shrimp: Toss the peeled and deveined shrimp with the Cajun seasoning until evenly coated. Heat 2 tablespoons of butter in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they are blackened and cooked through. Remove the shrimp from the skillet and set aside.
- Sauté garlic and combine: Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cooked cavatappi pasta and the blackened shrimp back into the skillet, tossing gently to combine all ingredients.
- Make the sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta water a little at a time.
- Finish and serve: Stir in the lemon juice and season with salt and pepper to taste. Garnish the dish with sliced green onions and serve warm for a delicious, comforting meal.
Notes
- To ensure the shrimp cooks evenly, do not overcrowd the skillet when blackening; cook in batches if needed.
- Reserve pasta water is important for adjusting sauce consistency, so don’t skip saving it.
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper to the shrimp.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best eaten fresh.
