Description
Indulge in the rich flavors of Blackened Shrimp Cavatappi, a delightful pasta dish featuring tender shrimp coated in a spicy blackening seasoning, served in a creamy garlic sauce. Perfect for weeknight dinners or special occasions, this dish is quick, satisfying, and packed with flavor.
Ingredients
Scale
- For the Pasta:
- 8 oz cavatappi pasta
- Salt (for boiling water)
- For the Blackened Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- For the Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp:
- In a large bowl, combine the shrimp with olive oil, paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and pepper. Mix well to coat the shrimp evenly.
- Blacken the Shrimp:
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and continue to simmer until the sauce thickens slightly.
- Combine:
- Add the cooked cavatappi and blackened shrimp to the skillet. Toss everything together until the pasta is coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- Serve:
- Divide the Blackened Shrimp Cavatappi among plates. Garnish with fresh parsley and serve with lemon wedges for an extra zing.
Notes
- For added spice, consider incorporating crushed red pepper flakes into the sauce.
- Substitute the heavy cream with half-and-half for a lighter version of the sauce.
- Feel free to add seasonal vegetables like spinach or bell peppers for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480
- Sodium: 720mg
- Fat: 24g
- Carbohydrates: 45g
- Protein: 28g
- Cholesterol: 210mg