Cajun prawn pasta

    1 hour

    A fantastic recipe for prawns that is simple to make, yet packed with flavour. Prawns are coated in Cajun spices and then combined with fettuccine, mushrooms and roasted red peppers in a creamy sauce. I've also used frozen peas for the roasted red peppers.

    220 people made this

    Serves: 4 

    • 450g fresh prawns, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon Cajun seasoning
    • 175g fettuccine pasta
    • 1 tablespoon butter
    • 200g fresh mushrooms, sliced
    • 1 tablespoon chopped shallots
    • 160ml chicken stock
    • 120ml soured cream
    • 1 tablespoon cornflour
    • 250ml chicken stock
    • 1 (200g) jar roasted red peppers, drained and sliced
    • 1 tablespoon drained capers

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Combine peeled prawns, oil and Cajun seasoning in a medium bowl. Set aside.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallots in butter until tender. Remove from pan. Add prawns and cook until prawns turn pink, about 2 to 3 minutes. Remove from pan. Add 160ml chicken stock to pan, and bring to the boil. Cook, uncovered, until reduced to 60ml (2 to 3 minutes).
    4. In a small bowl, stir together soured cream and cornflour; mix in 250ml chicken stock. Stir into reduced chicken stock in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in prawns, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

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    Reviews in English (249)


    This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work.  -  31 Jul 2005  (Review from Allrecipes US | Canada)


    This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing.  -  09 Sep 2006  (Review from Allrecipes US | Canada)


    great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.  -  13 Apr 2002  (Review from Allrecipes US | Canada)