Cajun Prawn Orecchiette

Cajun Prawn Orecchiette


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.

Dawn Drouin

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

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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