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Cajun Shrimp Pasta

Dmitri Magi
Calories: Approximately 600 per serving (estimate) | Protein: 30g | Carbs: 65g | Fat: 20g
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 600 kcal

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

When cooking the prawns, ensure they are fully cooked before removing them from the heat. Undercooked seafood can be unsafe to eat. Also, when adding the cheese to the sauce, stir constantly to prevent it from clumping together.