Description
This Creamy Cajun Prawn Pasta is a deliciously bold and comforting dish combining succulent, spiced prawns with a rich, creamy sauce tossed with tender linguine. The Cajun-seasoned prawns are seared to perfection, then combined with a luscious sauce made from heavy cream, white wine, and Parmesan, accented by fresh lemon juice and green onions for brightness. Ready in just 25 minutes, this recipe is perfect for a quick weeknight meal or impressive dinner with friends.
Ingredients
Scale
Prawns
- 1 lb (450g) large prawns, peeled and deveined
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
Pasta
- 12 oz (340g) linguine or fettuccine
Vegetables & Aromatics
- 1 medium onion, finely diced
- 1 red bell pepper, sliced thin
- 3 cloves garlic, minced
- 2 green onions, chopped
Sauce
- 1 cup heavy cream
- 1/2 cup dry white wine (or chicken broth)
- 3 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- Juice of 1/2 lemon
- Salt and black pepper to taste
Optional Substitutions
- 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
- Prepare the Pasta Base: 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.
- Season and Prep the Prawns: 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.
- Sear the Prawns to Perfection: 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.
- Build the Aromatic Base: 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.
- Create the Creamy Sauce: 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.
- Bring Everything Together: 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.
Notes
- Reserve pasta water to thin the sauce and help it cling to the pasta.
- You can adjust the heat level of the Cajun seasoning to suit your preference.
- For a dairy-free version, use coconut cream and skip Parmesan.
- Substitute half-and-half for a lighter sauce if desired.
- If you don’t have white wine, chicken or vegetable broth can be used instead.
- Use gluten-free pasta to make this dish gluten-free.
