Description
A creamy, spicy pasta dish featuring blackened shrimp and cavatappi tossed in a zesty, rich sauce.
Ingredients
- 12 oz cavatappi pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp blackening seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded Parmesan cheese
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- Juice of ½ lemon
Instructions
- Cook the cavatappi pasta according to package directions until al dente. Drain and set aside.
- Toss shrimp with blackening seasoning until evenly coated.
- In a large skillet over medium-high heat, add olive oil. Sear shrimp 1–2 minutes per side until blackened and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Sauté onion for 3–4 minutes until translucent. Add garlic and red bell pepper; cook 2–3 minutes more.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in Parmesan cheese until melted and sauce thickens. Season with salt, pepper, and lemon juice.
- Add pasta and shrimp back to the skillet, tossing to coat everything evenly in the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- For extra heat, add a pinch of cayenne or chopped jalapeños.
- Substitute half‑and‑half for cream to reduce richness.
- Add spinach or cherry tomatoes for more veggies.
- Blackening seasoning can be adjusted to taste or homemade.