Description
Blackened Shrimp Cavatappi is a flavorful and creamy pasta dish featuring perfectly seasoned and blackened shrimp tossed with al dente cavatappi pasta in a rich Parmesan cream sauce with baby spinach and diced tomatoes. This American main course combines smoky Cajun spices with tender seafood for a delicious dinner that’s easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 12 ounces cavatappi pasta
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 cup diced tomatoes
- 1 cup baby spinach
- 2 tablespoons chopped parsley
Garnish
- Extra Parmesan cheese for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. Drain well and set aside.
- Prepare the Seasoning: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt to create the blackening seasoning blend.
- Season the Shrimp: Toss the peeled and deveined shrimp with half of the prepared seasoning mixture, ensuring each piece is well coated for maximum flavor.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes on each side until blackened and cooked through. Remove the shrimp from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Build the Sauce: Pour in the chicken broth and diced tomatoes, stirring to combine. Then add the heavy cream and the remaining half of the seasoning blend. Simmer this mixture for 3 to 4 minutes until slightly thickened.
- Add Cheese and Spinach: Stir in the grated Parmesan cheese until it melts into a smooth sauce. Fold in the baby spinach and allow it to wilt.
- Toss Pasta and Shrimp: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Return the cooked shrimp to the skillet and cook everything together for an additional minute to warm through.
- Serve and Garnish: Remove from heat and garnish with chopped parsley and extra Parmesan cheese before serving warm.
Notes
- For extra heat, increase the cayenne pepper amount to suit your taste.
- You can substitute half-and-half for heavy cream to create a lighter cream sauce.
- Freshly grated Parmesan cheese melts best and results in a smoother, creamier sauce.
- Ensure shrimp is not overcooked to maintain its tender texture.
- Use peeled and deveined shrimp for ease of eating and best texture.
