Southwest Shrimp Cavatappi with Smoky Red Pepper Crema

This skillet dinner brings together the best of two worlds: tender cavatappi pasta and bold Southwest spices. Juicy shrimp, sautéed green peppers and a smoky red pepper crema create a rich, creamy sauce that coats every twist. Topped with melted Mexican cheese and a sprinkle of scallions, it’s a comforting meal with a kick.

Ready in just 35 minutes, this dish is perfect for busy weeknights when you crave something hearty and flavorful. The combination of tangy sour cream, hot sauce and smoky crema adds depth without overwhelming the palate. Serve it straight from the skillet for a satisfying dinner that will warm you from the inside out.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
3. Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add green pepper and season with salt and pepper; cook, stirring occasionally, until slightly softened, 4-5 minutes.
4. Add a drizzle of oil to pan with green pepper. Add shrimp, scallion whites and Southwest Spice Blend; season with salt and pepper. Cook, stirring, until shrimp are pink and cooked through, 4-6 minutes. Add tomato paste; cook, stirring, until combined, 30 seconds.
5. Add ½ cup reserved pasta cooking water and stock concentrates to pan with shrimp mixture. Season with ½ tsp salt and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.
6. Reduce heat to low and stir in drained cavatappi, sour cream, smoky red pepper crema, half the Mexican cheese blend, 1 TBSP butter and hot sauce to taste. Season with salt and pepper. If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
7. Top cavatappi with remaining Mexican cheese blend; cover pan until cheese melts, 1-2 minutes. Divide between bowls; top with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rotini or shells will work well. Adjust cooking time according to package directions.

Is this recipe spicy?

It has a mild kick from the hot sauce and Southwest spice blend. You can adjust the heat by adding more or less hot sauce.

Can I make this dish ahead?

It’s best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.