22min 4 ppl
Cajun Shrimp Pasta
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
640 kcalper person
Protein 36g
Carbs 56g
Fats 30g
About this dish
Blackened Cajun-spiced prawns are tossed with penne in a creamy peppered parmesan sauce, finished with sweet sautéed bell peppers — a pescatarian rework of the rich Cajun pasta.
Allergy Info
Dairy, Gluten, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Red Bell Pepperssliced1
- Green Bell Peppersliced1
- Garlic clovesminced2
Fish & Seafood
- Raw King Prawnspeeled500 g
Dairy & Eggs
- Double cream250 ml
- Parmesan cheesefinely grated60 g
Tins & Jars
- Fish stock100 ml
Dried Goods
- Macaronipenne shape350 g
Spices & Seasonings
- Cajun seasoningdivided2 tbsp
- Saltto taste
Oils & Condiments
- Vegetable Oil20 ml
Utensils
- Large pot
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Toss the prawns with 1 tablespoon of the Cajun seasoning.
Approx. 4 minutes
2
Cook the pasta in a large pot of salted boiling water until al dente, then drain, reserving a cup of the pasta water.
Approx. 12 minutes
3
Heat the vegetable oil in a large frying pan over high heat and sear the prawns for 4 minutes, turning occasionally, until they turn pink and opaque throughout and a meat thermometer reads at least 63°C, then set aside.
Approx. 6 minutes
4
Add the peppers to the same pan and cook for 5 minutes until softened and lightly charred.
Approx. 6 minutes
5
Stir in the garlic and remaining Cajun seasoning and cook for 30 seconds, then pour in the fish stock and double cream and simmer for 4 minutes.
Approx. 6 minutes
6
Stir in the parmesan until melted, then toss through the drained pasta, loosening with the reserved pasta water as needed.
Approx. 5 minutes
7
Add the prawns back to the pan and toss through before serving.
Approx. 4 minutes
