About this recipe: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.
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
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Method Prep:30min › Cook:30min › Ready in:1hr
Combine peeled prawns, oil and Cajun seasoning in a medium bowl. Set aside.
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.
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).
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.