Cajun Prawns and Spaghetti

    Cajun Prawns and Spaghetti

    (114)
    3saves
    40min


    111 people made this

    For a taste of New Orleans, serve these tasty prawns at your next party. Medium sized prawns are best, as they absorb more of the sauce to give you flavour with every bite. Don't be afraid to add a few extra vegetables with the sauté step; and try serving with a sprinkle of fresh parsley.

    Ingredients
    Serves: 6 

    • 340g uncooked spaghetti
    • 250g butter
    • 1 tablespoon Cajun-style seasoning
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon teriyaki sauce
    • 700g fresh prawns, shelled and deveined without tails
    • 1/4 cup (20g) Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan over medium heat, combine butter, Cajun seasoning, black pepper and teriyaki sauce. When butter is hot add the prawns and simmer for 5 minutes or until prawns are pink throughout.
    3. Spoon the prawns and sauce over the pasta and sprinkle each serving with Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (114)

    Reviews in English (114)

    by
    33

    This recipe was so simple and yet it tasted like a lot of work had gone into it. The butter makes it extremely rich - but I followed the recipe exactly and it was a hit! I served it with 'garlic knots' (recipe from this site) and steamed broccoli, and it rounded the meal out nicely.  -  01 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    23

    This was really quick and easy. I added a clove of minced garlic to the butter, and it was fantastic!  -  23 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    19

    My family and I really enjoyed this recipe. Be sure to use only real butter because margerine leaves an unpleasant greasiness in the flavor. Not only was this good but it takes so little time, which is always a plus. I will definitely be making this again!  -  22 Feb 2007  (Review from Allrecipes USA and Canada)

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