Boil a large pot of salted water over high heat. Once boiling, add the cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water for later, then drain the pasta and set it aside in a large bowl.

In a medium bowl, toss the shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. Ensure the shrimp is evenly coated with the spice mixture. Let the shrimp sit for about 5 minutes to absorb the flavors while you heat the skillet.

Heat a large skillet over medium-high heat for about 2 minutes. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side until the shrimp turns opaque and slightly charred, indicating they’re perfectly blackened. Once cooked, transfer the shrimp to a plate and cover to keep warm.

In the same skillet, reduce the heat to medium and add the butter. Once it melts, add minced garlic and sauté for about 30 seconds, stirring frequently to prevent burning. Gradually pour in the heavy cream, stirring often until it reaches a gentle simmer.

Stir in the grated Parmesan cheese to the simmering sauce, mixing thoroughly until the cheese is melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if necessary.

Add the cooked cavatappi and blackened shrimp to the creamy sauce in the skillet. Toss everything together thoroughly for about 2-3 minutes, ensuring that each pasta swirl is coated with the sauce. If the mixture seems thick, add the reserved pasta water incrementally until the desired consistency is reached.

Transfer the Spicy Blackened Shrimp Cavatappi to a large serving bowl or individual plates. Garnish with freshly chopped parsley for a burst of color and flavor. Serve hot with lemon wedges on the side.