Creamy Cajun Prawn Pasta

Ingredients

• 200 g dried pasta (Use a pasta shape that holds creamy sauce, such as linguine, spaghetti, or penne.)
• 300 g king prawns (Raw, peeled and deveined Ecuadorian king prawns.)
• salt (A pinch for seasoning the prawns and pasta water, plus more to taste.)
• black pepper (To taste; use some on the prawns and a generous amount in the sauce.)
• 1 tsp smoked paprika (For seasoning the prawns.)
• 2 tsp Cajun seasoning (Use 1 teaspoon for the prawns and 1 teaspoon for the sauce, or adjust to taste.)
• 2 tbsp olive oil (Used in two additions for cooking the prawns and vegetables.)
• 1 tbsp butter (Added while cooking the prawns.)
• 2 shallots (Diced.)
• 2 tbsp water (Used to loosen and steam the aromatics; reserve some pasta water separately if needed.)
• 4 cloves garlic (Finely minced; use enough to taste.)
• 1 bell pepper (Diced; any color may be used.)
• 150 ml vegetable stock (Prepared stock.)
• 200 ml double cream (Heavy cream.)
• 1 tsp paprika (For the cream sauce.)
• 1 tsp dried oregano (For the cream sauce.)
• 1 tsp dried parsley (For the cream sauce.)
• 1 tbsp lemon juice (Freshly squeezed.)
• 15 g fresh parsley (Chopped; divided between the sauce and garnish.)
• 30 g hard cheese (Finely grated; Parmesan is a suitable choice.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about 250 ml (1 cup) of the starchy pasta water, then drain the pasta.

2. 2

   While the pasta cooks, pat the prawns dry. Season them with a pinch of salt, black pepper, smoked paprika, and about 1 teaspoon of the Cajun seasoning. Toss until evenly coated.

3. 3

   Heat about 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the butter and let it melt until foamy but not browned.

4. 4

   Add the seasoned prawns in a single layer. Cook for about 1–2 minutes per side, until pink, opaque, and lightly browned. Do not overcook them. Transfer the prawns to a plate.

5. 5

   Add the remaining olive oil to the same skillet. Add the diced shallots and cook for 2–3 minutes, stirring, until softened and lightly golden.

6. 6

   Add the minced garlic and diced bell pepper. Pour in the splash of water and cook for 2–3 minutes, stirring frequently, until the garlic is fragrant and the pepper begins to soften.

7. 7

   Pour in the vegetable stock. Scrape the bottom of the skillet with a wooden spoon to loosen any browned prawn seasoning, then simmer for about 2 minutes so the liquid reduces slightly.

8. 8

   Add the double cream, remaining Cajun seasoning, paprika, oregano, dried parsley, and a generous amount of black pepper. Stir well and bring the sauce to a gentle simmer; do not allow it to boil vigorously.

9. 9

   Simmer the cream sauce for 3–5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust the salt, pepper, and Cajun seasoning.

10. 10

    Add the drained pasta to the skillet. Toss continuously until every strand or piece is coated. Add reserved pasta water a tablespoon or two at a time if the sauce is too thick or does not cling smoothly.

11. 11

    Return the cooked prawns to the skillet and add the lemon juice. Toss gently for 1–2 minutes, just until the prawns are heated through and the sauce is glossy.

12. 12

    Stir in the grated cheese and most of the chopped fresh parsley. Serve immediately with the remaining parsley scattered over the top.

Notes

The transcript does not provide exact quantities for most ingredients, so the amounts are practical estimates for two servings. Keep the sauce at a gentle simmer to prevent the cream from splitting, and avoid overcooking the prawns. Serve with extra grated cheese, lemon, or Cajun seasoning if desired.

Nutrition per serving

• main
• pasta
• seafood
• prawns
• creamy
• Cajun-inspired
• quick
• weeknight