Creamy Cajun Prawn (Shrimp) Pasta
Servings: 6
Calories: 749kcal
Creamy Cajun Prawn (Shrimp) Pasta combines homemade Cajun seasoning, tender prawns (shrimp) and a creamy tomato-based sauce for the ultimate family weeknight dinner.
Ingredients
CAJUN SPICE MIX (SEE NOTE 1)
- 1 tbsp sweet paprika
- 1 tsp smoked paprika (optional)
- 2 tsp garlic powder
- 1½ tsp dried oregano
- 1 tsp dried thyme
- ½ tsp onion powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- ¼ tsp chilli powder (optional)
PASTA
- 500 g dried rigatoni
- 500 g raw prawns (shrimp), shelled and deveined (fresh or thawed if frozen) (see note 2)
- 2 tbsp olive oil
- 60 ml water
- 1 red onion, finely diced
- 1 tbsp freshly minced garlic
- 80 g marinated roasted capsicum (bell pepper) strips, drained
- 80 g tomato paste
- 375 ml thickened (whipping/heavy) cream
- 60 g baby spinach leaves
- 100 g freshly grated parmesan, plus extra to serve
- 3 tbsp fresh lemon juice
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Make the spice mix – To a small bowl, add all the ingredients for the spice mix. Mix well and set aside.
- Cook the pasta – Cook the pasta as per the packet instructions, less 1 minute – it will finish cooking when combined with the sauce. Reserve 125 ml (½ cup) of the cooking water (use a ladle or mug to scoop it out before draining). Drain and rinse the pasta with cold water (this stops the pasta overcooking and sticking together). Set aside.
- Season the prawns – Sprinkle half of the Cajun spice mix over the prawns. Add 1 tablespoon of the olive oil. Toss to coat.
- Start cooking the prawns – Heat the remaining 1 tablespoon of olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the prawns and cook, tossing, for 1–2 minutes until the prawns have just changed colour (they will still be raw in the centre). Remove from the pan using a large spoon and set aside on a plate.
- To the same pan, add the water if needed to deglaze and scrape up any sticky bits. Cook for 1–2 minutes until most of the water has evaporated.
- Add the veggies – Add the red onion and garlic and cook, stirring, for 1–2 minutes until softened.
- Add the capsicum and tomato paste and cook, stirring, for 1–2 minutes.
- Add the spice mix and cream – Stir in the remaining Cajun spice mix along with the thickened cream. Simmer over medium–low heat, stirring, for 3–4 minutes or until the sauce has thickened slightly.
- Finish cooking the prawns in the sauce – Return the prawns to the pan, along with the baby spinach and stir them through the sauce. Simmer for 1–2 minutes or until the prawns have cooked through and the baby spinach has wilted.
- Add the parmesan and lemon juice. Season with salt and pepper to taste.
- Combine with the pasta – Stir through the cooked pasta and add 1 tablespoon at a time of the reserved pasta cooking water to loosen the sauce to your desired consistency, if needed.
- Serve – Serve immediately sprinkled with the extra parmesan.
Notes
Note 1 – Use 3 tablespoons of store bought Cajun seasoning to make this meal even speedier!
Note 2 – Don’t like prawns? Swap them with the same amount of diced (2 cm/¾ inch) boneless, skinless chicken breast or thigh and continue the recipe as written – just ensure the chicken is cooked through before removing it from the pan.
Make Ahead
Cajun spice mix – Can be made ahead and stored in an airtight jar for up to 6 months. Pasta – Cook the pasta 1–2 days in advance and store in an airtight container in the fridge. Toss with a little olive oil to prevent sticking.Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan with a splash of water or cream to loosen the sauce. Not suitable to freeze.Nutrition Facts
Creamy Cajun Prawn (Shrimp) Pasta
Amount per Serving
Calories
749
% Daily Value*
Fat
36
g
55
%
Saturated Fat
18
g
113
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
191
mg
64
%
Sodium
1305
mg
57
%
Potassium
709
mg
20
%
Carbohydrates
76
g
25
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
31
g
62
%
Vitamin A
3391
IU
68
%
Vitamin C
23
mg
28
%
Calcium
295
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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