Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook for 8–10 minutes, or until al dente. Drain the pasta and set aside, reserving about ½ cup of the pasta water.

In a mixing bowl, combine the peeled and deveined shrimp with olive oil and the spice mix. Toss well to ensure the shrimp are evenly coated.

Heat a large skillet over medium-high heat and add the seasoned shrimp in a single layer. Cook for 2–3 minutes on each side until opaque and charred. Transfer to a plate.

In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and cook until fragrant. Pour in the heavy cream, letting it simmer for 2–3 minutes. Whisk in the Parmesan until melted.

Gently fold the cooked cavatappi and blackened shrimp into the creamy sauce, mixing well. If the sauce is too thick, add a splash of reserved pasta water.

Remove skillet from heat. Serve immediately, garnishing with fresh parsley and offering lemon wedges on the side.