Bring a pot of salted water to a rolling boil and add the cavatappi noodles. Cook al dente according to package directions, about 8-9 minutes, until tender yet firm.

While the noodles are cooking, sprinkle the blackened seasoning evenly over the raw, deveined shrimp. Make sure each piece is well-coated for maximum flavor.

In a large skillet over medium-high heat, melt the butter. Once sizzling, add the shrimp in a single layer and cook for 4-6 minutes, flipping halfway, until they are pink and cooked through. Transfer the shrimp to a plate and set aside.

In the same skillet over medium heat, pour in the heavy cream. Bring to a low simmer, ensuring to scrape the brown bits from the bottom of the pan for extra flavor.

Reduce the heat to low and stir in the tomato paste, sour cream, and grated parmesan. Mix until the cheese is melted and the sauce is smooth and creamy.

Add the cooked cavatappi, sautéed shrimp, and drained sweet corn into the sauce. Gently toss everything together until the pasta and shrimp are well-coated in the creamy goodness.

Top your dish with freshly chopped green onion before serving. Enjoy this delightful meal warm!