Bring a large pot of salted water to boil and cook cavatappi pasta according to package directions until al dente. Reserve 1 cup pasta cooking water before draining.

While pasta cooks, combine all blackening spices in a small bowl, mixing thoroughly to create an even blend.

Pat shrimp completely dry with paper towels and toss with olive oil in a large bowl until evenly coated.

Sprinkle blackening seasoning over shrimp, tossing to ensure each piece is thoroughly coated with spices.

Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot but not smoking.

Add seasoned shrimp to the hot pan in a single layer, avoiding overcrowding. Cook for 2-3 minutes without moving, allowing the spices to form a dark crust.

Flip shrimp and cook for an additional 2-3 minutes until second side is blackened and shrimp are cooked through. Remove shrimp to a plate and set aside.

Reduce heat to medium and add butter to the same pan. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

Slowly pour in heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Add cooked pasta to the cream sauce along with Parmesan cheese, tossing to combine. If sauce seems too thick, add reserved pasta water one tablespoon at a time.

Return blackened shrimp to the pan, folding gently into the pasta and sauce mixture.

Remove from heat and stir in fresh lemon juice and chopped parsley. Season with salt and pepper to taste.

Serve immediately in warmed bowls, garnished with additional Parmesan cheese and parsley if desired.