Blackened Shrimp Pasta Recipe

The Sizzle That Starts It All

That sizzle when the shrimp hit the hot pan is my favorite sound. It promises something good is coming. The smell of the blackened seasoning fills the whole kitchen. It makes my stomach rumble every single time.

I learned to listen for that sizzle from my own grandma. She said a happy sizzle means your pan is just the right temperature. I still smile when I hear it. It feels like she’s right there with me.

Why We Use the Same Pan

After the shrimp are done, we make the sauce in the same pan. Don’t wash it! Those little browned bits left behind are flavor gold. They make the creamy sauce taste so much richer and deeper.

This little trick matters. It connects the shrimp flavor to the sauce. Every part of the meal feels like it belongs together. It’s a small step that makes a big difference.

A Fun Little Pasta Shape

We use cavatappi pasta for this recipe. Those little corkscrew noodles are so fun. They hold onto the creamy sauce in all their twists and turns. You get a perfect bite every time.

Fun fact: Cavatappi means corkscrew in Italian. Isn’t that perfect? What’s your favorite shape of pasta to eat? I love hearing about everyone’s favorites.

Bringing It All Together

This is the best part. You pour the creamy sauce over the pasta and shrimp. Then you add the sweet corn. The bright yellow corn makes the whole dish look sunny and happy.

Stir it all gently. Doesn’t that smell amazing? Seeing everything mix together is so satisfying. This is when a simple meal becomes a special one.

More Than Just a Meal

Sharing a meal you cooked is a way of sharing love. It doesn’t have to be fancy. It just has to be made with care. That’s what really matters.

This dish is a great one to make with a helper. Do you like to cook with someone else in the kitchen? I’d love to know what you like to make together.

Your Turn in the Kitchen

Now it’s your turn to try. This recipe is your playground. You can add a little more cheese or a different veggie. Make it your own.

What is one ingredient you would add to make it special for your family? Tell me about it. I love getting new ideas from all of you.

Ingredients:

Ingredient	Amount	Notes
cavatappi noodles	8 ounces
large shrimp	1 pound	raw, deveined, tail removed
blackened seasoning	2 tablespoons
unsalted butter	1 tablespoon
heavy cream	1 cup (238 g)
tomato paste	2 tablespoons
sour cream	¼ cup (57.5 g)
parmesan cheese	½ cup (50 g)	grated
sweet corn	1 can (15 ounces)	drained
green onion		chopped, for garnish

My Blackened Shrimp Pasta Story

This recipe always reminds me of summer evenings. My grandkids love when I make this dish. The smell fills the whole house. It feels like a big, warm hug.

I learned to make it from a friend years ago. We would cook together every Friday. I still laugh at how much pasta we would eat. Now I am sharing our favorite version with you.

Ingredients

• 8 oz cavatappi pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp blackened seasoning
• 2 tbsp butter
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1/4 cup sour cream
• 1/4 cup grated parmesan cheese
• 1/2 cup sweet corn
• 2 tbsp green onion, chopped
• Salt to taste

Instructions

Step 1: First, get your pasta water boiling. Add a good pinch of salt to the water. It should taste like the sea. Then, cook your cavatappi noodles until they are just tender. I love how these curly noodles hold the sauce.

Step 2: While the pasta bubbles away, you can start on the shrimp. This is where the magic happens. The blackened seasoning makes them so pretty. (A hard-learned tip: dry your shrimp with a paper towel first. This helps the seasoning stick much better!)

Step 3: Melt your butter in a big, hot skillet. Lay your shrimp in a single layer. Do not crowd the pan. Cook them for a few minutes on each side. They will turn pink and smell amazing. Then, take them out and set them aside.

Step 4: Now, use that same skillet for the sauce. All those little brown bits are pure flavor. Pour in the heavy cream and give it a gentle simmer. Use your spoon to scrape up all the good stuff from the bottom.

Step 5: Turn the heat down to low. Whisk in the tomato paste, sour cream, and parmesan. Keep stirring until it is smooth and dreamy. Do you know what “al dente” means for pasta? Share below!

Step 6: Finally, bring it all together. Add the cooked pasta, the shrimp, and the sweet corn right into the sauce. Gently toss everything until it is warm and coated. Finish it with a sprinkle of fresh green onion. Doesn’t that look wonderful?

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a good friend. It is wonderful just as it is. But it is also happy to change things up. Here are a few ideas my family loves.

Chicken Swap: Use thin slices of chicken instead of shrimp. Just cook it all the way through. It is just as cozy and delicious.

Summer Garden: Add a handful of fresh spinach and chopped cherry tomatoes. Toss them in at the very end. The colors make me so happy.

Spicy Kick: Love a little heat? Add a pinch of red pepper flakes to the sauce. It gives it a nice, warm zing. Which one would you try first? Comment below!

How to Serve Your Masterpiece

I love serving this pasta in a big, pretty bowl. It makes the meal feel extra special. A simple green salad on the side is perfect. The crisp greens balance the creamy pasta so well.

For a drink, a chilled glass of lemonade is my go-to. The tartness cuts through the rich sauce beautifully. If you are feeling fancy, a crisp glass of white wine works wonderfully too. Which would you choose tonight?

Keeping Your Blackened Shrimp Pasta Tasty Later

Let’s talk about storing this lovely pasta. It keeps well in the fridge for three days. Just pop it in a sealed container. You can also freeze it for a month. Use a freezer-safe bag for that.

I once froze a batch for my grandson’s visit. He loved it just as much reheated. To reheat, add a splash of cream to a pan. Warm it gently on the stove. This keeps the sauce from separating.

Batch cooking saves you time on a busy week. It means a good meal is always ready. This matters for keeping your family fed well. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pasta Problems

Sometimes our cooking needs a little help. Your sauce might look too thin. Just let it simmer a bit longer. It will thicken up nicely for you.

I remember when I first used the blackened seasoning. My shrimp turned out too spicy for the kids. Now I know to check the salt and spice level first. This matters because you control the flavor for your family.

If your pasta seems sticky, rinse it after draining. This stops it from cooking further. Fixing small issues builds your confidence in the kitchen. Which of these problems have you run into before?

Your Blackened Shrimp Pasta Questions Answered

Q: Can I make this gluten-free? A: Yes, just use your favorite gluten-free pasta. It works just as well.

Q: How can I make it ahead? A: Prepare the sauce and shrimp separately. Combine them when you are ready to eat.

Q: What is a good swap for heavy cream? A: You can use half-and-half for a lighter sauce.

Q: Can I double this recipe? A: Absolutely. Use a very large pot for doubling.

Q: Is the corn optional? A: It is. Peas make a nice substitute too. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this dish. It brings me so much joy to share it. Cooking for people is an act of love.

Fun fact: Cavatappi means “corkscrew” in Italian. It holds the creamy sauce perfectly.

I would love to see your creation. Your version might give me a new idea. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.