How about we spice up your dinner routine with this blackened shrimp cavatappi? It’s a perfect blend of spicy, savory, and utterly delicious that’ll have everyone asking for seconds.
Why This Recipe Works
- The blackening seasoning gives the shrimp a bold, spicy flavor that stands up to the creamy sauce.
- Cavatappi pasta’s twists and turns are perfect for holding onto every bit of sauce.
- It’s a quick and easy dish that feels gourmet, making it perfect for weeknight dinners or special occasions.
Ingredients
- 1 lb cavatappi pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp blackening seasoning
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Equipment Needed
- Large pot
- Large skillet
- Colander
- Measuring cups and spoons
- Wooden spoon
Instructions
Heat the Pasta Water
Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the water. This is your only chance to season the pasta itself, so don’t skimp!
Cook the Cavatappi
Add the cavatappi to the boiling water and cook according to the package instructions until al dente, usually about 9-11 minutes. Reserve a cup of pasta water before draining, as it’s gold for adjusting sauce consistency later.
Blacken the Shrimp
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss the shrimp with blackening seasoning, then add to the skillet. Cook for about 2 minutes per side until the shrimp are opaque and the seasoning forms a crust. Remove and set aside.
Make the Creamy Sauce
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
Combine and Serve
Add the drained cavatappi and blackened shrimp to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Serve immediately with extra Parmesan on top.
Tips and Tricks
For an extra kick, add a pinch of cayenne pepper to the blackening seasoning. If you’re not a fan of spicy food, you can reduce the amount of blackening seasoning or opt for a mild version. Always use fresh garlic for the best flavor; pre-minced garlic just doesn’t compare. To make this dish even quicker, you can use pre-cooked shrimp and just warm them in the sauce at the end.
Recipe Variations
- Swap the shrimp for chicken or scallops for a different protein option.
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes for extra nutrition and flavor.
- Use a different pasta shape like penne or fusilli if you can’t find cavatappi.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
Frequently Asked Questions
Can I make this dish ahead of time?
While you can prep the ingredients ahead, this dish is best served fresh. The pasta can become mushy and the shrimp overcooked if reheated. If you must, store components separately and combine gently when ready to serve.
What can I use instead of blackening seasoning?
If you don’t have blackening seasoning, you can make your own with paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and salt. Adjust the spices to your taste preference.
Is there a dairy-free alternative for the sauce?
Yes, you can use coconut milk or a dairy-free cream alternative for the sauce. Keep in mind this will change the flavor profile, so you may need to adjust seasonings accordingly.
Summary
This blackened shrimp cavatappi is a fiery, creamy pasta dish that’s sure to impress. With simple ingredients and quick cooking time, it’s a weeknight winner that tastes like it came from a restaurant.
