Spicy Cajun Prawn Pasta

    20 minutes

    This prawn pasta is elegant and spicy and requires only a green salad for a complete meal. If you prefer, reduce the spiciness to your own taste.

    380 people made this

    Serves: 4 

    • 250g angel hair pasta
    • 65g butter
    • 500g prawns, peeled and deveined
    • 1 clove garlic, minced
    • 1/4 cup (30g) plain flour
    • 2 tablespoons Cajun seasoning
    • 2 cups (500ml) milk
    • 1/4 teaspoon salt
    • 1 tablespoon lemon juice

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
    2. Melt butter in a large heavy frypan over medium heat. Saute prawns for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove prawns with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk then cook until thickened. Remove from heat and season with salt and lemon juice. Return prawns to sauce and spoon over cooked pasta.

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    Reviews in English (332)


    This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...  -  05 Mar 2006  (Review from Allrecipes USA and Canada)


    LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)  -  04 Oct 2006  (Review from Allrecipes USA and Canada)


    This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!  -  30 Sep 2005  (Review from Allrecipes USA and Canada)