Cajun Prawn Orecchiette

    Cajun Prawn Orecchiette

    Recipe photo: Cajun Prawn Orecchiette
    1

    Cajun Prawn Orecchiette

    (210)
    35min


    187 people made this

    About this recipe: This pasta dish is fresh tasting and full of flavour. Orecchiette - or 'little ears' - pasta is tossed with a combination of shallots, garlic, Cajun spices, white wine and prawns. Wilted spinach finishes the dish and adds colour.

    Ingredients
    Serves: 6 

    • 175g uncooked orecchiette pasta
    • 75g butter
    • 1-2 shallots, chopped
    • 3 cloves garlic, chopped
    • 4 tablespoons chopped spring onion
    • 1 1/2 teaspoons Cajun seasoning, or to taste
    • 1 teaspoon cracked black pepper
    • 225ml white wine
    • 300g diced plum tomatoes
    • 450g medium prawns, peeled and deveined
    • 30g spinach leaves

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
    2. Melt butter in a medium frying pan over medium heat. Stir in shallots, garlic and spring onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes and prawns. Continue to cook and stir until prawns are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.
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    Reviews & ratings
    Average global rating:
    (210)

    Reviews in English (165)

    by
    44

    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 US | Canada)

    by
    36

    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 US | Canada)

    by
    34

    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 US | Canada)

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