Step 1: Boil a large pot of salted water and cook the cavatappi pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Step 2: While the pasta cooks, pat the shrimp dry with paper towels. Toss the shrimp in a medium bowl with the blackened seasoning until evenly coated.
Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until charred and cooked through. Remove shrimp from the pan and set aside.
Step 4: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Step 5: Stir in the Parmesan cheese until melted and the sauce has thickened slightly. Season with salt and pepper to taste.
Step 6: Add the cooked pasta and blackened shrimp back into the skillet. Toss to coat thoroughly, adding reserved pasta water if the sauce is too thick. Garnish with fresh parsley and serve with lemon wedges.