I love making Cajun shrimp pasta! This dish is bursting with flavor and has the perfect balance of spicy and creamy. Whether you’re cooking for a special occasion or a cozy dinner at home, this recipe will impress. The combination of juicy prawns, colorful peppers, and rich sauce over pasta creates a delightful meal that will make everyone return for seconds!
Method
Prepare the Prawns
First, I start by placing the prawns in a mixing bowl. I sprinkle the cornflour, lemon juice, and all the seasonings over the prawns, which include paprika, Cajun seasoning, Old Bay seasoning, garlic granules, and onion granules. I then mix everything well to ensure the prawns are coated evenly. This helps to give them a nice flavor and creates a bit of a crust when they cook. Once everything is combined, I heat a frying pan over medium heat and add a drizzle of oil. When the pan is hot, I carefully place the seasoned prawns in and cook them for about 2-3 minutes on each side until they are fully cooked and golden. The prawns will turn pink and opaque, indicating they are done. After cooking, I set them aside on a plate to keep warm.
Cook the Pasta
While the prawns are cooking, I move on to preparing the pasta. In a large pot, I bring water to a boil and add a stock cube to the water to infuse the pasta with extra flavor. Once the water is boiling, I add the 150g of dried rigatoni pasta and cook it according to the package instructions until it’s al dente. This usually takes about 10-12 minutes. While the pasta cooks, I keep an eye on it, stirring occasionally to prevent it from sticking together.
Sauté the Vegetables
In a separate large pan, I spray some oil and add the diced onion, half a diced red pepper, and half a diced green pepper. I fry the vegetables for about 5 minutes, stirring occasionally, until they’re soft and the onions become translucent. This step adds a lovely sweetness to the dish. Then, I add minced garlic (which I usually prepare fresh) and cook for another minute, allowing the garlic to release its aromatic fragrance.
Make the Sauce
Next, I stir in the half carton of pasta sauce and let it cook for a few minutes. This gives the sauce time to warm through and combine with the vegetables. After a few minutes, I add the low-fat cream and chicken stock to the mixture. I let it all simmer for about 8-10 minutes, stirring occasionally to ensure the flavors meld together beautifully. At the end of this cooking time, I add the grated Parmesan cheese and Philadelphia cream cheese into the sauce, stirring until melted and creamy. The creaminess from the cheeses enhances the sauce, making it rich and delicious.
Combine Pasta and Prawns
Once the pasta is cooked, I drain it and add it directly to the sauce mixture. I toss everything together, mixing the pasta thoroughly to coat it in the creamy sauce. After that, I gently fold in the cooked prawns, ensuring they’re evenly distributed throughout the pasta. The bright colors of the peppers and the shrimp create a visually appealing dish that smells fantastic!
Finish and Serve
Finally, I sprinkle a pinch of chili flakes on top for an extra kick and serve the pasta hot. To enhance the presentation, I like to garnish it with fresh parsley. This adds a burst of color and freshness to the dish.
Cajun Shrimp Pasta
Equipment
- Large frying pan
- Large pot for boiling pasta
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- For the Prawns:
- 200 g prawns
- 1 tablespoon cornflour
- Lemon juice to taste
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- For the Pasta & Sauce:
- 150 g dried rigatoni pasta
- 1 diced onion
- Half a diced red pepper
- Half a diced green pepper
- 100 ml low-fat cream
- Half a carton of pasta sauce
- 100 ml chicken stock
- 15 g grated Parmesan cheese
- 30 g Philadelphia cream cheese
- 1 tablespoon paprika
- 1 tablespoon Cajun powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- A pinch of chili flakes
Instructions
- First, I start by placing the prawns in a mixing bowl. I sprinkle the cornflour, lemon juice, and all the seasonings over the prawns, then mix everything well. This helps to coat the prawns nicely. Next, I heat up a frying pan and cook the prawns for 2-3 minutes on each side until they are fully cooked and golden. Once done, I set them aside.
- While the prawns are cooking, I boil the pasta in a pot of water mixed with a stock cube to add extra flavor. In a separate large pan, I spray some oil and add the diced onion and peppers. I fry them for about 5 minutes until they’re soft. Then, I add minced garlic and cook for another minute to bring out its aroma.
- Next, I stir in the tomato sauce and let it cook for a few minutes before adding the low-fat cream and chicken stock. I let it all simmer for about 8-10 minutes, stirring occasionally to mix the flavors. At the end of this cooking time, I add the Parmesan and Philadelphia cheese into the sauce, stirring until melted and creamy. Then, I toss in the cooked pasta, mixing it all together before removing the pan from the heat. Finally, I gently fold in the prawns and sprinkle fresh parsley on top for a lovely finish.
Notes
Serving Suggestions
I love serving this Cajun shrimp pasta with a side of garlic bread or a fresh green salad. It’s also great topped with extra Parmesan cheese or a sprinkle of chili flakes if you want more heat!
Fun Fact
Did you know that Cajun cuisine originated from the French-speaking Acadian people who settled in Louisiana? It’s known for its bold flavors and use of local ingredients!
Conclusion
Cajun shrimp pasta is a fantastic dish that combines vibrant flavors and hearty ingredients. It’s simple to make and sure to impress your family and friends. Give it a try next time you’re looking for a delicious meal that brings a taste of Louisiana right to your kitchen!