Cajun prawn pasta recipe
A fantastic recipe for prawns that is simple to make, yet packed with flavour. I've also used frozen peas for the roasted red peppers.
220 people made this
- 450g fresh prawns, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 175g fettuccine pasta
- 1 tablespoon butter
- 200g fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 160ml chicken stock
- 120ml soured cream
- 1 tablespoon cornflour
- 250ml chicken stock
- 1 (200g) jar roasted red peppers, drained and sliced
- 1 tablespoon drained capers
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Combine peeled prawns, oil and Cajun seasoning in a medium bowl. Set aside.
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallots in butter until tender. Remove from pan. Add prawns and cook until prawns turn pink, about 2 to 3 minutes. Add 160ml chicken stock to pan, and bring to the boil. Cook, uncovered, until reduced to 60ml (2 to 3 minutes).
- In a small bowl, stir together soured cream and cornflour; mix in 250ml chicken stock. Stir into reduced chicken stock in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in prawns, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
Reviews & ratingsAverage global rating:(314)
Reviews in English (249)
by Marie C.
This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work.-31 Jul 2005
This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing.-09 Sep 2006
great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.-13 Apr 2002
Cajun Shrimp Pasta
An Italian pasta classic is getting a dinnertime upgrade thanks to a little Cajun twist! Cajun Shrimp Pasta takes Fettucini Alfredo to the next level with juicy, pan-seared shrimp, sautéed bell peppers and onion, a creamy, Cajun-spiced Alfredo sauce, and a fresh garnish of chopped tomatoes and sliced green onions!
This Southern-inspired pasta dish is comfort food at it’s finest and in just 30 minutes, you’ll have a restaurant-quality dinner whipped up and ready to serve from your very own kitchen!
Quick and easy to make, you can serve this seafood pasta show-stopper for weeknight dinners or for entertaining! Love shrimp? Bookmark our Oven Baked Garlic Shrimp for next time.
- 12 ounces uncooked pasta (I used fettuccine)
- 2 tablespoons olive oil
- 1 lb Andouille Sausage
- 1 pound large shrimp (For this I used frozen deveined. If using fresh clean and devein)
- 1 bell peppers, thinly sliced (I used a red bell pepper)
- 1 small onion, peeled and diced
Creamy Cajun Alfredo Sauce Ingredients:
- 2 tablespoons olive oil or butter
- 4 large cloves garlic, minced or pressed
- 1 tablespoon sugar
- 1 cup chicken broth
- 1 15 oz can crushed tomatoes
- 1 1 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 2 tablespoons Cajun seasoning, homemade or store-bought (divided using a pinch to season the shrimp)
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- salt and fresh cracked black pepper, to taste
- 1 tablespoon chopped fresh parsley for garnish (optional)
Today, we present to you a Cajun-style pasta dish. An easy and creamy recipe but with a hint of spice and heat.
If you have little ones at home, you might want to reduce the amount of cajun seasoning.
The shrimp are coated in the cajun seasoning which gives them a delicious smokey and earthy flavor that is toned down by a creamy white sauce with heavy cream and Parmesan cheese that just melts in your mouth.
Cajun shrimp pasta is a great alternative for a family dinner or even a fancy meal served to guests. you might also like this Cajun Mac And Cheese, Shrimp pasta salad!
WHAT YOU&rsquoLL NEED TO MAKE CAJUN SHRIMP PASTA:
- Linguine : you can use spaghetti or any pasta shape you have available. I like linguine because I think the sauce sticks perfectly to the sauce.
- Extra virgin olive oil : flavorwise, I love it. I think it&rsquos the best friend to pasta.
- Large shrimp : please do yourself a favor and buy peeled and deveined shrimp. It is so time-consuming to clean them! One pound for this recipe.
- Cajun seasoning: Try a tiny bit before using this. There are some already mixed cajun spices that can be a bit too hot for your liking.
- Butter : we need it to make the roux, which is the base for our sauce.
- Flour : All-purpose flour. Remember this basic rule. Equal parts butter and flour to make the perfect white sauce (aka bechamel)
- Heavy cream : I like my pasta extra creamy, but if you want to cut down on the calories, you can use evaporated milk.
- Parmesan cheese: if you can, buy it in a block and grate it yourself. pre-grated Parmesan can sometimes contain anti-caking agents to prevent it from sticking.
- Parsley : fresh chopped is the way to go for the color and the flavor.
- White wine: dry white wine gives the sauce another layer of flavor and a tiny bit of acidity to cut down on the heavy cream mouthfeel. You can skip it, but I would definitely recommend adding it.
- Pasta water: reserve a cup to water down the sauce a bit. It also helps the sauce stick better to the pasta. If you forget to save it, use regular tap water.
HOW TO MAKE CAJUN SHRIMP PASTA?
- Cook the linguine according to package directions, and save one cup of the cooking water. Drain and return pasta to the pot. Add just a drizzle of olive oil to prevent it from sticking.
- Season shrimp with salt, pepper, and cajun seasoning
- In a large saucepan, heat the olive oil, and once hot, cook shrimp until just pink, about 2 minutes. Remove from the pan and transfer to a plate.
- Using the same saucepan, melt the butter and whisk in the flour. Cook it until it is slightly golden.
- Add the heavy cream stirring constantly to prevent lumps from forming. Cook for about a minute until thick
- Whisk in the reserved pasta water and Parmesan cheese. Season with salt and pepper
- At this time, mix in the linguine
- Return the cooked shrimp to the pan and add the chopped parsley. Mix everything together and check the seasoning for salt.
WHAT KIND OF CAJUN SEASONING SHOULD I USE?
There are several brands that I like, like Zatarains, Tony Chachere&rsquos, Badia, or McCormick. But you can definitely make it yourself. I like this recipe:
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2tbsp oregano
- 1 tbsp kosher salt
- 1 tbsp onion powder
- 2 tsp ground black pepper
- 2 tsp cayenne pepper
WHAT TO SERVE WITH CAJUN SHRIMP PASTA?
A tossed salad is the perfect side dish for this rich meal. Check our blog for delicious salad recipes.
HEALTHY CAJUN SHRIMP PASTA RECIPE VARIATIONS
- Use evaporated milk instead of heavy cream to cut down on the calories
- For a healthier version, you can choose to use whole wheat pasta
- Can&rsquot eat dairy or gluten? Use coconut milk as the base of your sauce. Cook the shrimp, add the coconut milk, and reduce until desired consistency. Use gluten-free pasta.
Some of my favorite shrimp dinners Marinated grilled shrimp & spicy creole shrimp dip.
Creamy Cajun Shrimp Pasta with Sausage
Do you have a dish that you always order at a favorite restaurant? I do, and it&rsquos Creole Pasta at this lovely little bistro in our new neighborhood. I crave it and I wish I could try something else from the menu, but I just can&rsquot. Obsessed and inspired, I set out to make something like it at home. It took a few tries, but I came up with a creamy cajun shrimp and sausage pasta dish that can compete
I love cajun spices or creole seasonings, both terms seem to be used interchangeably, but they are actually a little different. I&rsquom no expert but, simply put, some label Creole food as &ldquocity food&rdquo and Cajun as &ldquocountry food&rdquo. I&rsquom just gonna go with cajun here, and leave the nuanced differences to others.
I&rsquom a Chicago girl, through and through
but after living here for almost 14 years, I would definitely say St. Louis is more southern than midwestern.
There&rsquos a huge French influence here and St. Louis is home to the largest Mardi Gras celebration outside of New Orleans. Just a little observation I thought I&rsquod share. ?
This dish has such great flavor and heat, neither of which overwhelms the other. The sauce is creamy and decadent and tossed with fettuccine, blackened shrimp and andouille sausage. Cajun spices are great on shrimp, seared or &ldquoblackened&rdquo for a few minutes so they&rsquore not overcooked and rubbery.
Andouille is a smoked sausage full of wonderful Louisiana cajun spices. The combination of shrimp and andouille
a perfect match. And lately, I&rsquove been making this with bowtie pasta, I like the leftovers with bowties, a little easier to reheat.
This pasta dish comes together easily if you have all your ingredients prepped and ready to go, mise en place. It&rsquos perfect for a weeknight dinner or entertaining. Creamy cajun pasta with blackened shrimp and andouille sausage
not gonna lie, I licked my plate and then the pan, before Meathead could beat me to it!
If you have a love of Cajun spiced southern dishes, then try these recipes, too:
- Creamy Cajun Pork Chops
- Cajun Brown Sugar Salmon
- Skillet Cajun Chicken Thighs
- Cajun Southern Fried Corn
- Cajun Macaroni Salad
- Southern Fried Okra with Rémoulade Sauce
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Other Cajun and Shrimp Pasta Recipes
Imagine plump and juicy shrimp, marinated with loads of Cajun spices and then sauteed with olive oil and garlic, on a bed of light yet creamy pasta with whipping cream and Parmesan cheese. Are your mouth watering?
I sure do. I can practically eat the entire skillet of this Cajun Shrimp Pasta myself!
I love the perfect balance of this creamy Cajun shrimp pasta recipe. The penne pasta is cooked al dente the shrimp are cajun-spiced the cherry tomatoes and spinach lend a healthy note to the spicy pasta.
It&rsquos wholesome and crazy delicious, great for busy weeknights or special weekend dinner. It&rsquos also very easy to make and family-friendly.
If you are a fan of Chili&rsquos Cajun Shrimp Pasta, you don&rsquot have to go there anymore. Making this at home is definitely much cheaper and healthier, plus you can make it as often as you want without costing you an arm and a leg.
Every cook has a slightly different mix when it comes to the Cajun seasoning but the most common and used ingredients remain the same.
- Paprika (I prefer smoked paprika)
- Garlic Powder
- Black Pepper
Some people also add onion powder. As I mentioned I prefer mixing my own, so the spices stay fresher, more potent and therefore, more flavourful.
Shrimp and Scallop Seafood Cooking Tips:
We want to keep the shrimp and scallops nice and tender. This pasta is served best using giant prawns of shrimp and large chunks of scallops. Start your cooking adventure using the freshest raw seafood and heating both shrimp and scallops in a large skillet with a dash of olive oil covered for about 5 minutes. Cook just until the shrimp starts to turn pink. It will keep cooking so remove it right away from the heat and transfer to a dish to prevent it from becoming tough and over cooked. Let it cool then remove the shrimp tails and shells and cut both the shrimp and scallops into large chunks for the best taste! Add it last with the Cajun garlic cream sauce and bell peppers and onions.
What is Cajun Shrimp Pasta?
Cajun Cuisine is sometimes referred to as “ rustic cuisine” meaning the ingredients are locally available and it is simple and easy to make. This cajun seasoning is a favored spice mix of cajun cuisine which is popular in south Louisiana.
It was inherited from French cuisine and combined with the local ingredients to make a unique delicacy.
It is also called a Creole seasoning.
I’m a big fan of pasta and shrimps when these two ingredients are put together in a luscious, creamy, luxurious sauce and this is my favorite way to devour Shrimps/pasta.
This shrimp pasta we love for every occasion from busy weeknight dinner, lunch, meal prep or make an ahead dinner, and this cajun shrimp pasta is extremely versatile, You can add mushroom, spinach, and cherry tomatoes to make a complete wholesome meal.
What sets this cajun shrimp pasta is comforting, exploding with flavors is garlic that is slow-cooked in butter to infuse the flavors and with the Lovely cajun shrimp, simple fresh cream /half and a half makes the glorious sauce hearty, delicious, and richly satisfying.
You’ll want to start at the small legs on the shrimp. Simply pull those off and the rest of the shell should start to release. Pull off the rest of the shell – but keep the tails on. To remove the vein along the top simply cut a slit with a small knife down the middle of the shrimp’s back before removing the black vein with the tip of your knife.
- Instead of shrimp you can use sausage, chicken or ground beef.
- Rather than diced tomatoes, crushed tomatoes will work beautifully
- To cut down on calories you can use half and half or a light cream.
- I used a type of pasta that’s shaped like calamari. Since that’s not super easy to find, you can use any type of pasta that you like.