Oh my goodness, if you haven’t tried blackened shrimp cavatappi yet, you’re in for a treat! This dish is like a flavor party in your mouth, with juicy, spicy shrimp perfectly complementing the curly, comforting cavatappi pasta. The blackening seasoning gives the shrimp that smoky, robust flavor, while the creamy sauce ties everything together in the most delicious way. It’s so quick to whip up—perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen. Trust me, this is the kind of meal that’ll have everyone asking for seconds. So grab your apron, and let’s dive into this easy, scrumptious recipe that’ll become a staple in your dinner rotation!

Ingredients List

Gathering the right ingredients is key to making this blackened shrimp cavatappi shine! Here’s everything you’ll need:

8 oz cavatappi pasta
1 lb shrimp, peeled and deveined (make sure they’re fresh for the best flavor!)
2 tbsp blackening seasoning (feel free to adjust based on your spice preference!)
2 tbsp olive oil (extra virgin is my go-to for a richer taste)
4 cloves garlic, minced (because garlic makes everything better!)
1 cup cherry tomatoes, halved (sweet and juicy, they add a nice pop!)
1/2 cup heavy cream (for that luscious, creamy sauce)
1/4 cup parmesan cheese, grated (freshly grated is always best, trust me!)
Salt and pepper to taste (seasoning is essential, so don’t skip this!)
Fresh parsley for garnish (adds a beautiful touch and fresh flavor)

With these ingredients, you’re well on your way to creating a dish that’s not only delicious but also visually appealing. Let’s get cooking!

How to Prepare Blackened Shrimp Cavatappi

Now that you’ve got your ingredients ready, let’s get cooking! This blackened shrimp cavatappi comes together in just a few simple steps, and I promise it’ll be a hit at your dinner table. Just follow along, and you’ll be savoring this delicious dish in no time!

Cooking the Pasta

First things first, let’s tackle that cavatappi pasta! Bring a large pot of salted water to a boil. Once boiling, add in the cavatappi and cook according to package instructions, usually about 8-10 minutes, until it’s perfectly al dente. You want it just firm enough to hold its shape when mixed with the sauce. Don’t forget to stir occasionally to prevent it from sticking together! Once it’s done, drain it and set it aside, but don’t rinse it—keeping a little bit of that starch helps the sauce cling better.

Preparing the Shrimp

Now let’s get those shrimp seasoned and ready to shine! In a bowl, toss your peeled and deveined shrimp with the blackening seasoning until they’re nicely coated. This is where the magic happens—feel free to adjust the seasoning if you like it spicier! Heat a skillet over medium-high heat and drizzle in the olive oil. Once it’s hot, add the shrimp in a single layer. Cook them for about 2-3 minutes on each side until they’re beautifully blackened and opaque. It’s key to not overcrowd the pan; you want them to sear and not steam. Once cooked, remove them from the skillet and set them aside.

Making the Sauce

Time to whip up that creamy sauce! In the same skillet, add the minced garlic and sauté for about a minute until it’s fragrant—watch it closely, you don’t want it to burn! Then toss in those halved cherry tomatoes and cook them for 3-4 minutes until they’re softened and start to burst. Next, pour in the heavy cream and sprinkle in the parmesan cheese. Stir it all together and let it simmer for a couple of minutes until it’s heated through and slightly thickened. Oh, the smell is heavenly!

Combining Ingredients

Now it’s time for the grand finale! Add the cooked cavatappi and blackened shrimp back into the skillet with the creamy sauce. Toss everything together gently until the pasta is well-coated and the shrimp are evenly distributed. If it looks a bit thick, don’t hesitate to add a splash of pasta water to loosen it up! Season with salt and pepper to taste, and voila! You’ve got a stunning dish ready to serve! Garnish with fresh parsley for that extra pop of color and flavor, and get ready to dig in!

Nutritional Information

It’s always great to know what’s going into your delicious meals, right? Here’s an estimated nutritional breakdown for a serving of this blackened shrimp cavatappi, based on typical values for the ingredients used. Keep in mind that these values can vary depending on the specific brands you choose or any tweaks you make to the recipe.

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 25g
Cholesterol: 200mg

This dish is not only satisfying but also packs a good punch of protein from the shrimp! Enjoy every flavorful bite while knowing you’re indulging in something that fuels your body. Happy cooking!

Tips for Success

Want to make your blackened shrimp cavatappi even more amazing? I’ve got some tried-and-true tips that’ll take your dish to the next level!

Adjust the Spice: If you’re not a fan of too much heat, start with less blackening seasoning and add more to taste. You can always sprinkle more on, but you can’t take it out once it’s in!
Quality Shrimp: Always opt for fresh shrimp if you can. Frozen shrimp are fine too, just make sure to thaw them completely and pat them dry before seasoning. This helps achieve that perfect sear!
Don’t Overcrowd the Pan: When cooking the shrimp, give them space! If they’re too crowded, they’ll steam instead of sear, and you won’t get that delicious blackened crust.
Perfect Pasta: To ensure your cavatappi is perfectly al dente, taste it a minute or two before the package time is up. It should still have a slight bite to it, which will help it hold up in the sauce.
Customize the Sauce: Feel free to add in some veggies like spinach or bell peppers when you’re sautéing the garlic and tomatoes for extra flavor and nutrition!
Presentation Matters: When serving, don’t be shy with the garnish! A sprinkle of fresh parsley not only adds a pop of color but also enhances the dish’s flavor. You can even add a little extra parmesan on top for an elegant touch.
Serve Immediately: This dish is best enjoyed fresh! If you let it sit too long, the pasta can absorb the sauce and lose its creamy goodness. So, dish it up and dig in!

With these tips in your back pocket, you’ll be a blackened shrimp cavatappi pro in no time! Enjoy every delicious bite!

Variations

If you’re feeling adventurous or just want to switch things up a bit, there are so many fun ways to modify this blackened shrimp cavatappi recipe! Here are some delicious ideas to inspire your next cookout:

Swap the Protein: Don’t have shrimp on hand? No worries! You can easily substitute with chicken or even firm tofu for a vegetarian option. Just make sure to adjust the cooking time accordingly, especially if using chicken—cook it until it’s no longer pink in the center.
Add More Veggies: Amp up the nutrition and color by tossing in some fresh spinach, bell peppers, or zucchini while sautéing the garlic and tomatoes. They’ll add great flavor and texture, plus you’ll feel like a culinary genius!
Change Up the Cheese: If parmesan isn’t your thing, try using mozzarella for a melty twist or feta for a tangy kick. Each cheese brings its own flavor profile and creaminess, allowing you to customize the dish to your liking.
Experiment with Seasonings: Not feeling the blackening seasoning? You can switch it up with Cajun spices, a bit of Old Bay, or even a dash of smoked paprika for a different kind of smoky flavor. Get creative and let your taste buds guide you!
Make It Spicy: If you love heat, consider adding some diced jalapeños or a sprinkle of red pepper flakes for an extra kick. Just be careful—start with a little, and you can always add more!
Try a Different Pasta: While cavatappi is fantastic, you can use any pasta shape you love! Penne, fusilli, or even spaghetti will work beautifully, so feel free to use what you have in your pantry.

With these variations, you can keep this blackened shrimp cavatappi fresh and exciting every time you whip it up! So, don’t be afraid to get a little creative and make it your own. Happy cooking!

Serving Suggestions

Now that you’ve created this mouthwatering blackened shrimp cavatappi, let’s talk about what to serve alongside it to elevate your dining experience! Here are some perfect pairings that’ll complement the flavors beautifully:

Crisp Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a refreshing crunch and balances the richness of the pasta.
Garlic Bread: You can’t go wrong with warm, buttery garlic bread! It’s perfect for soaking up any extra creamy sauce left on your plate.
Grilled Vegetables: Serve some grilled asparagus, zucchini, or bell peppers on the side for a colorful, nutritious addition that enhances the meal.
White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio pairs wonderfully with the shrimp and adds a lovely acidity to the meal.
Coleslaw: A tangy coleslaw can provide a nice contrast to the spice of the shrimp, adding a delightful crunch and creaminess.
Roasted Potatoes: For a heartier option, consider serving roasted or mashed potatoes seasoned with herbs. They’ll complement the pasta nicely!

These simple yet delicious sides will not only enhance your blackened shrimp cavatappi but will also impress your guests. Enjoy your meal and the lovely company around your table!

Storage & Reheating Instructions

Leftovers from your blackened shrimp cavatappi? Yes, please! This dish is not only delicious fresh but also makes for an amazing next-day meal. Here’s how to properly store and reheat your leftovers to keep all that flavor intact.

To store, let the pasta cool down to room temperature, then transfer it to an airtight container. It’s best to separate the shrimp from the pasta if you can, as shrimp can sometimes become a bit rubbery when reheated. If you mix them together, don’t worry too much; just make sure everything is sealed tightly. You can store it in the refrigerator for up to 3 days.

When you’re ready to enjoy your leftovers, reheating is key! I recommend using the stovetop for the best results. Just add your cold cavatappi and shrimp to a skillet over medium heat. You might want to add a splash of water or a bit more heavy cream to help revive the sauce and prevent it from drying out. Stir occasionally until it’s heated through, and voilà! You’ll have a tasty meal ready to dig into without sacrificing any of that creamy goodness.

If you’re in a hurry, you can also microwave it. Just place your blackened shrimp cavatappi in a microwave-safe dish, cover it with a damp paper towel (to keep it moist), and heat in 30-second intervals, stirring in between, until warmed to your liking. Keep an eye on it so it doesn’t overcook!

With these storage and reheating tips, you can savor every last bite of your blackened shrimp cavatappi, making it just as enjoyable the second time around!

FAQ Section

Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp work just fine. Just make sure to thaw them completely and pat them dry before seasoning. This helps achieve that delightful blackened crust we’re after!

What if I can’t find blackening seasoning?
No worries! You can easily make your own by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and a pinch of salt. Adjust the spices to suit your taste, and you’ll have a homemade version that’s just as good!

Can I make this dish ahead of time?
Yes, you can prep the components ahead of time! Cook the pasta and shrimp, prepare the sauce, and store them separately in the fridge. Just combine and heat everything together when you’re ready to serve. It’ll save you time during busy weeknights!

What vegetables can I add to this dish?
Feel free to get creative! Spinach, bell peppers, or zucchini would be fantastic additions. Just sauté them along with the garlic and tomatoes to infuse their flavors into the sauce!

Is this dish gluten-free?
Yes! As long as you use gluten-free cavatappi, this blackened shrimp cavatappi can easily fit into a gluten-free diet. Just check the packaging to be sure!

How do I store leftovers?
To store, let the pasta cool down and then transfer it to an airtight container. It’s best to separate the shrimp from the pasta if you can, as shrimp can become rubbery when reheated. Store in the fridge for up to 3 days!

What’s the best way to reheat the leftovers?
The stovetop is your best friend here! Just add the leftovers to a skillet over medium heat with a splash of water or cream to revive the sauce. Stir until heated through for a delicious second serving!

Can I use a different type of pasta?
Of course! While cavatappi is perfect for this dish, you can use any pasta shape you have on hand—penne, fusilli, or even spaghetti will work wonderfully!

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Blackened Shrimp Cavatappi: 7 Steps to Flavor Bliss

Ingredients List

How to Prepare Blackened Shrimp Cavatappi

Cooking the Pasta

Preparing the Shrimp

Making the Sauce

Combining Ingredients

Nutritional Information

Tips for Success

Variations

Serving Suggestions

Storage & Reheating Instructions

FAQ Section

Blackened Shrimp Cavatappi: 7 Steps to Flavor Bliss

Description

Ingredients

Instructions

Notes

Nutrition

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