Cajun Prawn Pasta

    35 minutes

    Prawns are cooked in a very spicy Cajun seasoning along with garlic, spring onions, tomatoes, baby spinach and white wine to create a perfect meal if trying to impress.

    187 people made this

    Serves: 6 

    • 2 cups pasta such as bow ties or spirals
    • 85g butter
    • 1/2 cup diced shallots or small onion
    • 3 cloves garlic, diced
    • 1/4 cup diced spring onion
    • 1 1/2 teaspoons Cajun seasoning, or to taste
    • 1 teaspoon cracked black pepper
    • 1 cup (250ml) white wine
    • 1 cup diced roma tomatoes
    • 500g medium prawns, peeled and deveined
    • 1 cup baby spinach

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 9 to 11 minutes until almost al dente; drain.
    2. Melt butter in a medium frypan over medium heat. Stir in shallots, garlic and spring onion.
    3. Season with Cajun seasoning and pepper then cook about 2 minutes.
    4. Mix in wine, tomatoes and prawns. Continue to cook and stir until prawns are opaque.
    5. Mix in the pasta and spinach then cover and simmer 3 to 5 minutes until pasta is al dente and spinach has wilted.

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    Reviews in English (176)


    We loved this dish! I tweeked the preparation a bit, starting with only two tablespoons of butter, and added about one tablespoon of olive oil to the pan. I then added my cajun spice seasoned shimp, sauted for a minute, then the onions and garlic. I added the wine, allowed for a few minutes to cook off the alcohol, and added a can of diced tomatoes, pasta, and spinach. More cajun seasoning, and viola! a smashing dish. Thanks for a great recipe!  -  07 Apr 2007  (Review from Allrecipes USA and Canada)


    We loved this dish. The seasonings, 1-1/2 tsp. Louisiana Cajun seasoning and 1 tsp. black pepper were perfect. I did, however, make a few simple changes to suit our diet and my ease of preparation. Campanelle for the Orecchiette, I couldn't find the Orecchiette, 2 Tbsp. unsalted butter and 2 Tbsp. olive oil, a 14 oz. can of Hunt's diced tomatoes, drained, and a 1 lb. bag of frozen, all-ready cooked, shelled, and deveined shrimp. I think next time I make it, I will add 2 - 3 cups of spinach. I really liked it and more would have been nice. The sauce is very light and thin, but oh-so flavorful and we liked it that way, especially with the warmer summer weather. I will definitely be making this again very soon.  -  17 Jul 2007  (Review from Allrecipes USA and Canada)


    While I thought this was tasty enough, Hubs enjoyed this a lot more than I did. For me, I would have liked this much better leaving out the Cajun seasoning altogether! I did prepare this a little differently - I coated the shrimp in olive oil and rubbed them with Cajun seasoning (just to my liking, didn't measure). I had them set awhile until I was ready to have Hubs throw them on the charcoal grill. Meantime, I prepared the pasta and sauce, of course without the shrimp and Cajun seasoning. Hubs and I are not big eaters, but I found scaling this recipe to three servings was barely enough pasta for the two of us, so please keep that in mind! I found I had to add more of the spinach as well - except I used baby arugula, since that's what I had in the fridge. I piled the pasta (again, wonderful as is, without the seasoning!) into big, individual pasta bowls, then topped it with the grilled shrimp. For those having trouble locating the orecchiette (they're so darned cute!), you'll find it wherever the DeCecco brand of pasta is sold.  -  03 Jul 2010  (Review from Allrecipes USA and Canada)