Description
The beauty of Louisiana cuisine lies in its ability to transform simple ingredients into something extraordinary. This Creamy Cajun Prawn Pasta captures that magic perfectly, bringing together plump, succulent prawns with bold Cajun spices in a silky cream sauce that clings beautifully to al dente pasta. What makes this dish truly special is how it delivers restaurant-quality flavors in just 25 minutes, making it perfect for busy weeknights when you’re craving something indulgent yet achievable.
Ingredients
For the Prawns:
- 1 lb (450g) large prawns, peeled and deveined
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1/2 lemon
For the Pasta and Sauce:
- 12 oz (340g) linguine or fettuccine
- 1 medium onion, finely diced
- 1 red bell pepper, sliced thin
- 1 cup heavy cream
- 1/2 cup dry white wine (or chicken broth)
- 3 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 2 green onions, chopped
- Salt and black pepper to taste
Substitution Tips:
- Dairy-free option: Replace heavy cream with coconut cream and omit Parmesan
- Gluten-free: Use your favorite gluten-free pasta
- Lower fat: Substitute half-and-half for heavy cream (sauce will be lighter)
- No wine: Chicken or vegetable broth works perfectly
Instructions
Fill a large pot with salted water and bring to a rolling boil. Cook your pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining – this starchy liquid is gold for adjusting sauce consistency later.
While the pasta cooks, toss the prawns with Cajun seasoning in a bowl until evenly coated. The spices should cling to each prawn beautifully. Let them sit for a few minutes to absorb those bold flavors.
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned prawns in a single layer. Cook for 2-3 minutes per side until they turn pink and develop a lovely caramelized crust. The edges should look slightly charred – that’s where the flavor lives. Remove prawns and set aside.
In the same skillet, add diced onion and bell pepper. Cook for 3-4 minutes until the onion becomes translucent and the pepper starts to soften. Add minced garlic and cook for another 30 seconds until fragrant – your kitchen should smell incredible right about now.
Pour in the white wine (it should sizzle enthusiastically) and let it reduce by half, about 2 minutes. This concentrates the flavor beautifully. Lower the heat to medium and slowly pour in the heavy cream, whisking gently to prevent curdling. Add butter and let it melt into the sauce.
Return the cooked prawns to the skillet along with the drained pasta. Toss everything together using tongs, adding pasta water gradually until the sauce coats each strand perfectly. Remove from heat and stir in Parmesan cheese, lemon juice, and chopped green onions. Season with salt and pepper to taste.
Nutrition
- Calories: 520
- Fat: 18g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g