Pour 1 cup of Texas Pete hot sauce over 1 pound of raw, peeled, and deveined shrimp in a medium bowl, and marinate for at least 30 minutes.

Combine 1 cup of panko breadcrumbs, 1 tablespoon of crushed red pepper, 1 teaspoon of garlic powder, ¼ teaspoon cayenne pepper, and ½ teaspoon kosher salt in a mixing bowl.

Preheat your oven to 350°F (175°C) and prepare your baking sheet by lightly oiling it.

Dredge each piece of marinated shrimp in the breadcrumb mixture and arrange on the prepared baking sheet.

Bake the shrimp for about 15 minutes, or until pink and the breadcrumbs are golden brown.

In a large pot, bring water to a boil, add a pinch of salt, then cook 1 pound of uncooked cavatappi pasta for 8-10 minutes until al dente.

In a saucepan over medium heat, whisk together 1 tablespoon of cornstarch and 1 cup of cold milk until combined, then bring to a gentle boil.

Add 1 tablespoon of butter and ¾ cup of shredded sharp cheddar cheese to the thickened milk, stirring until smooth.

In a large mixing bowl, combine the cheese sauce with the cooked pasta, top with baked crispy shrimp, and garnish with chopped green onions.