Blackened Shrimp Cavatappi: A Delicious & Easy Recipe

Blackened Shrimp Cavatappi: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly blackened shrimp nestled amongst tender cavatappi pasta, all coated in a creamy, slightly spicy sauce. This isn’t just a meal; it’s an experience.

While the exact origins of this particular dish are somewhat modern, it draws inspiration from the rich culinary traditions of Louisiana, where blackened seafood reigns supreme. The technique of blackening, popularized by Chef Paul Prudhomme, involves coating seafood in a blend of spices and searing it in a hot skillet, creating a flavorful crust that’s both bold and beautiful. The cavatappi pasta, with its delightful corkscrew shape, adds a playful texture that perfectly complements the shrimp.

What makes blackened shrimp cavatappi so irresistible? It’s the symphony of flavors and textures. The spicy kick of the blackened seasoning, the sweetness of the shrimp, the creamy richness of the sauce, and the satisfying chew of the pasta all come together in perfect harmony. Plus, it’s surprisingly easy to make! This dish is perfect for a weeknight dinner when you want something special without spending hours in the kitchen, or for a weekend gathering when you want to impress your guests with your culinary prowess. Get ready to create a restaurant-quality meal in the comfort of your own home!

Ingredients:

• 1 pound cavatappi pasta
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons blackened seasoning (store-bought or homemade)
• 4 tablespoons butter, divided
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, plus more for serving
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes for added heat

Preparing the Shrimp:

1. First, let’s get our shrimp ready. Pat the shrimp dry with paper towels. This is crucial for getting a good sear and allowing the blackened seasoning to adhere properly.
2. In a medium bowl, toss the shrimp with the olive oil and blackened seasoning. Make sure each shrimp is evenly coated. I like to use my hands for this to really get the seasoning in there. Don’t be shy with the seasoning! It’s what gives the shrimp that delicious blackened flavor.
3. Set the shrimp aside while you prepare the pasta and sauce. This allows the flavors to meld together a bit.

Cooking the Pasta:

1. Bring a large pot of salted water to a rolling boil. The water should be generously salted – think of it like the sea! This seasons the pasta from the inside out.
2. Add the cavatappi pasta to the boiling water and cook according to package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but cooked through.
3. Reserve about 1 cup of pasta water before draining the pasta. This starchy water is liquid gold! We’ll use it to help create a creamy and emulsified sauce.
4. Drain the pasta and set it aside.

Making the Blackened Shrimp Cavatappi Sauce:

1. Now, let’s get started on the sauce. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
2. Add the seasoned shrimp to the skillet in a single layer. Be careful not to overcrowd the pan, as this will steam the shrimp instead of searing it. If necessary, cook the shrimp in batches.
3. Cook the shrimp for about 2-3 minutes per side, or until they are pink and opaque and slightly blackened. Be careful not to overcook the shrimp, as they can become rubbery.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
6. Add the chopped onion and cook until softened, about 3-5 minutes. Stir occasionally to prevent burning.
7. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
8. Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. These browned bits are packed with flavor! Let the wine simmer for a few minutes, allowing the alcohol to evaporate.
9. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the sauce thicken slightly, about 5-7 minutes. Stir occasionally to prevent scorching.
10. Stir in the grated Parmesan cheese until melted and smooth. The Parmesan cheese adds a salty and savory flavor to the sauce.
11. Season the sauce with salt and freshly ground black pepper to taste. If you like a little heat, add a pinch of red pepper flakes.
12. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Conversely, if the sauce is too thin, let it simmer for a few more minutes to thicken.

Assembling the Dish:

1. Add the cooked cavatappi pasta to the sauce and toss to coat. Make sure every strand of pasta is coated in that creamy, delicious sauce.
2. Gently fold in the blackened shrimp.
3. Stir in the chopped fresh parsley.
4. Serve immediately, garnished with extra Parmesan cheese and parsley, if desired. A sprinkle of red pepper flakes adds a nice touch of heat.

Tips and Variations:

• Spice Level: Adjust the amount of blackened seasoning and red pepper flakes to your liking. If you prefer a milder dish, use less blackened seasoning and omit the red pepper flakes. For a spicier dish, use more blackened seasoning and add a generous pinch of red pepper flakes.
• Vegetables: Feel free to add other vegetables to the dish, such as bell peppers, mushrooms, or spinach. Sauté the vegetables along with the onion and garlic.
• Protein: If you’re not a fan of shrimp, you can substitute chicken, sausage, or even tofu.
• Cheese: You can use other types of cheese in the sauce, such as Asiago or Pecorino Romano.
• Wine: If you don’t have white wine on hand, you can use chicken broth or vegetable broth instead.
• Cream: For a lighter dish, you can use half-and-half instead of heavy cream. However, the sauce will be less rich and creamy.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the pasta and shrimp.
• Serving Suggestions: Serve the blackened shrimp cavatappi with a side salad or garlic bread. It’s also delicious with a glass of chilled white wine.

Homemade Blackened Seasoning Recipe:

If you don’t have store-bought blackened seasoning, you can easily make your own. Here’s a simple recipe:

Ingredients:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Combine all ingredients in a small bowl and mix well.
2. Store in an airtight container.

This homemade blackened seasoning is perfect for shrimp, chicken, fish, or any other protein you want to add a smoky and spicy flavor to.

Nutritional Information (Approximate):

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 600-700 per serving
• Fat: 30-40 grams
• Saturated Fat: 15-20 grams
• Cholesterol: 200-250 mg
• Sodium: 800-1000 mg
• Carbohydrates: 50-60 grams
• Fiber: 2-4 grams
• Sugar: 5-10 grams
• Protein: 30-40 grams

Enjoy your delicious and flavorful Blackened Shrimp Cavatappi! I hope you love it as much as I do!

Conclusion:

And there you have it! This Blackened Shrimp Cavatappi isn’t just another pasta dish; it’s a flavor explosion waiting to happen. From the perfectly blackened shrimp, kissed with Cajun spices, to the creamy, dreamy sauce clinging to every twist and turn of the cavatappi, this recipe is a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinner game or impress guests with a dish that’s both sophisticated and comforting.

But why is it a must-try? Because it’s more than just the sum of its parts. The blackened seasoning creates a beautiful crust on the shrimp, adding a smoky depth that complements the richness of the sauce. The cavatappi pasta, with its unique shape, holds onto the sauce beautifully, ensuring every bite is bursting with flavor. And the best part? It’s surprisingly easy to make! You don’t need to be a professional chef to whip up this restaurant-quality meal in your own kitchen.

Looking for serving suggestions? This Blackened Shrimp Cavatappi is fantastic on its own, but it also pairs beautifully with a crisp green salad and some crusty bread for soaking up all that delicious sauce. For a lighter meal, you could add some steamed asparagus or broccoli. If you’re feeling adventurous, try topping it with a sprinkle of crumbled goat cheese or a squeeze of fresh lemon juice for an extra burst of flavor.

And speaking of variations, the possibilities are endless! If you’re not a fan of shrimp, you could easily substitute chicken, sausage, or even tofu. For a vegetarian option, try adding some roasted vegetables like bell peppers, zucchini, and onions. You can also adjust the spice level to your liking by adding more or less Cajun seasoning. Want to make it even creamier? Stir in a dollop of mascarpone cheese at the end. The beauty of this recipe is that it’s incredibly versatile and can be easily adapted to suit your own taste preferences.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that this Blackened Shrimp Cavatappi will become a new favorite in your household. It’s the perfect balance of spicy, creamy, and comforting, and it’s sure to impress even the most discerning palates.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. And once you’ve tried it, I’d love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments with me – I can’t wait to see your creations! Let me know in the comments below how you made this recipe your own. Happy cooking, and bon appétit! I am confident that you will enjoy this recipe as much as I do. Don’t forget to tag me in your photos so I can see your culinary masterpieces!

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