Step 1: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to the package directions until al dente.
Step 2: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper to create the blackened seasoning.
Step 3: Pat the shrimp completely dry with paper towels. Toss the shrimp in a medium bowl with the spice mixture until they are evenly and generously coated.
Step 4: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary) and sear for 2 minutes per side until blackened and cooked through. Remove shrimp from the skillet and set aside.
Step 5: Reduce the skillet heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, scraping up the browned bits from the bottom of the pan.
Step 6: Let the cream simmer for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
Step 7: Add the cooked pasta and the blackened shrimp back into the skillet. Toss everything together until the pasta is well-coated in the sauce. Garnish with parsley and serve with lemon wedges.