Creamy Cajun Prawn (Shrimp) Pasta

The ultimate creamy, comforting weeknight dinner, ready in under 25 minutes!

This Creamy Cajun Prawn (Shrimp) Pasta is everything you could possibly need from a warming, comforting weeknight dinner. It’s super quick and easy – on the table in under 25 minutes! It’s a dish that feels fancy and special enough for a date night, yet it is made using only simple ingredients (including defrosted prawns from the freezer, which are convenient and economical).

I like to make this deliciously elegant pasta when I feel like treating myself and the family to something a little bit special – and yet I know it’s still going to be a stress-free experience for me (minimal wash-up and chopping).

As you know, I’m big on avoiding recipes that require buying many specialty ingredients, which can lead to clutter in the kitchen (and waste!). This recipe includes a delicious homemade Cajun spice mix, which is quick and easy to make with pantry spice staples (learn more about my kitchen spice essentials here). You can make a batch of this seasoning and keep it in your pantry ready for when you need it, or to add it to other dishes – the flavour is magic.

What other vegetables can I add?

Try adding diced zucchini (courgette), cherry tomatoes or mushrooms at the same time as the onion. You could also toss in some steamed broccoli or cauliflower in the last few minutes of cooking.

What can I serve with Creamy Cajun Prawn (Shrimp) Pasta?

Garlic bread is the ultimate pairing for soaking up that creamy sauce. Otherwise simple steamed greens (broccoli, green beans, asparagus or sugar snap peas all work well) or a green leafy salad would be the perfect sides to cut through the richness of the sauce.

Can I make this with chicken instead of prawns (shrimp)?

Don’t like prawns? Swap them with the same amount of diced (2 cm/3/4 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.

Is it spicy?

The spice mix includes optional chilli powder, which creates a mild spice (it is mild enough for my kids), but it can be spiced up by adding extra chilli powder. Add ½ teaspoon for medium spice or 1 teaspoon if you like it spicy. You can also spice it up by adding chilli (red pepper) flakes at the end.

What is Cajun cuisine?

Originating in Louisiana in the Southern United States, Cajun cuisine is known for its use of hot spices and meat- and seafood-heavy dishes. This style of food reflects the mix of cultures who have influenced the area, including French, Native American, African American and Spanish.

Watch how to make Creamy Cajun Prawn (Shrimp) Pasta

What are some other easy prawn (shrimp) and seafood dishes?

If you enjoyed Creamy Cajun Prawn (Shrimp) Pasta, I think you’ll love:

Garlic Butter Prawn (Shrimp) Linguine
Tuscan Prawn Pasta
Prawn Spaghetti
Tuna Miso Soba Noodles
Tuna Fried Rice

Creamy Cajun Prawn (Shrimp) Pasta

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5 from 2 reviews

Creamy Cajun Prawn (Shrimp) Pasta combines homemade Cajun seasoning, tender prawns (shrimp) and a creamy tomato-based sauce for the ultimate family weeknight dinner.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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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 cracked black pepper
• ¼ tsp chilli powder (optional)

PASTA

• 500 g (1 lb 2 oz) dried rigatoni
• 500 g (1 lb 2 oz) raw prawns (shrimp), shelled and deveined (fresh or thawed if frozen) (see note 2)
• 2 tbsp olive oil
• ¼ cup (60 ml) water
• 1 red onion, finely diced
• 1 tbsp freshly minced garlic
• ½ cup (80 g) marinated roasted capsicum (bell pepper) strips, drained
• ⅓ cup (80 g) tomato paste (concentrated puree)
• 1½ cups (375 ml) thickened (heavy) cream
• 11/3 cups (60 g) baby spinach leaves
• 1 cup (100 g) freshly grated parmesan, plus extra to serve
• 3 tbsp lemon juice
• Sea salt flakes, to taste
• Cracked black pepper, to taste

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Instructions

Cajun Spice Mix 

1. To a small bowl, add all the ingredients for the spice mix. Mix well and set aside.

Pasta

1. Cook the pasta as per the packet instructions, less 1 minute – it will finish cooking when combined with the sauce. Reserve ½ cup (125 ml) 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.
2. Sprinkle half of the Cajun spice mix over the prawns. Add 1 tablespoon of the olive oil. Toss to coat.
3. 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.
4. 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.
5. Add the red onion and garlic and cook, stirring, for 1–2 minutes until softened.
6. Add the capsicum and tomato paste and cook, stirring, for 1–2 minutes.
7. 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.
8. 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.
9. Add the parmesan and lemon juice. Season with salt and pepper to taste.
10. 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.
11. Serve immediately sprinkled with the extra parmesan.

Equipment

Large Wooden Spoon

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Tongs

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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/3/4 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.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Pasta, Seafood, Quick and Easy
• Method: Sauté, Simmer
• Cuisine: Cajun-inspired