Cajun-Spiced Prawn Pasta

    25 min

    This easy dish is quick to make and everyone will love it. Pasta is topped with prawns in a creamy Cajun seasoned sauce. Enjoy with crusty bread and/or salad.

    378 people made this

    Serves: 4 

    • 225g vermicelli pasta
    • 50g butter
    • 450g prawns, peeled and deveined
    • 1 clove garlic, finely chopped
    • 4 tablespoons plain flour
    • 2 tablespoons Cajun seasoning
    • 475ml milk
    • 1/4 teaspoon salt
    • 1 tablespoon lemon juice

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 4 minutes or until al dente; drain.
    2. Meanwhile, melt butter in a large heavy frying pan over medium heat. Saute prawns for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove prawns with a slotted spoon; set aside.
    3. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat and season with salt and lemon juice. Return prawns to sauce and spoon over cooked pasta.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (331)


    This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...  -  05 Mar 2006  (Review from Allrecipes US | Canada)


    LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)  -  04 Oct 2006  (Review from Allrecipes US | Canada)


    This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!  -  30 Sep 2005  (Review from Allrecipes US | Canada)