Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the cavatappi pasta and cook until al dente, about 8–10 minutes, stirring occasionally. Reserve ½ cup of the pasta water, then drain the remaining water. Set the pasta aside.

In a mixing bowl, combine the large shrimp with olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper. Toss to evenly coat the shrimp.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2–3 minutes on each side until they turn pink, opaque, and slightly charred. Keep warm.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring until it begins to simmer. Gradually mix in the Parmesan cheese until melted and creamy.

Add the cooked cavatappi pasta to the skillet and toss gently with the creamy sauce. Fold in the blackened shrimp, adjusting the consistency with reserved pasta water if necessary.

To serve, divide the pasta and shrimp mixture into bowls and garnish with freshly chopped parsley. Optionally, pair with lemon wedges.