Cajun Prawn Pasta
Cajun Prawn Pasta combines tender, spiced prawns with a creamy Cajun sauce packed with bold flavors from hot sauce, Worcestershire, and a touch of vinegar. Sweet bell pepper, spicy jalapeño, and garlic provide balance and depth, while parmesan adds richness. Served over linguine and garnished with fresh parsley, this dish is a spicy, creamy delight perfect for any pasta lover.
Servings 4
Ingredients
- 300 gram 10.5 oz king raw king prawns de-shelled and de-veined
- 300 gram 10.5 oz dried linguine
- 120 ml 1/2 cup double cream (heavy cream)
- 75 gram 3/4 cup grated parmesan
- 1 small onion peeled and finely diced
- 1 red bell pepper finely diced
- 1 jalapeno sliced
- 2 cloves garlic peeled and minced
- 2 tablespoon oil
- 1 tablespoon Cajun seasoning
- 3 tablespoon hot pepper sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Boil linguine in a large pot of salted water, following the package directions. When it's ready, drain the pasta and save half a cup of the cooking water.
- While the pasta cooks, warm the oil in a large frying pan over medium heat. Add the onion, red pepper, jalapeño, and garlic, stirring frequently for about 5 minutes until the onion begins to soften.
- Add the prawns to the pan and sprinkle with Cajun seasoning. Cook and stir for another 2 minutes, until the prawns begin to turn pink.
- Pour in the hot pepper sauce, cider vinegar, Worcestershire sauce, and cream. Mix well and bring to a gentle simmer, then stir in the Parmesan cheese.
- At this point, the linguine should be done. Add it to the pan along with a generous splash of the reserved pasta water (about 4–6 tablespoons).
- Use tongs to toss the linguine in the sauce until it's well coated. If needed, add a bit more pasta water to thin the sauce to your liking.
- Turn off the heat and portion the linguine into bowls. Finish with grated Parmesan, a sprinkle of black pepper, and a touch of parsley before serving.
Notes
- It's best to enjoy this dish fresh. Linguine can lose its texture when reheated, and prawns may turn rubbery if warmed up again.