This one pan Creamy Cajun Prawn Pasta takes minimal effort to make. The recipe for the Cajun spice mix is so tasty you will want it on everything! It you do not make your own spice mix you can be substituted with store-bought.
Creamy Cajun Prawn Pasta Recipe
Serves 4
Prep time 10 mins
Cook time 15 mins
Ingredients:
500 g dried rigatoni
500 g raw prawns, shelled and deveined (fresh or thawed if frozen)
2 tablespoons extra-virgin olive oil
1 red onion, finely diced
1 tablespoon freshly grated garlic
80 g marinated roasted capsicum strips, drained
80 g (1/3 cup) tomato paste
375 ml (1½ cups) thickened cream
60 g (11/3 cups) baby spinach leaves
100 g (1 cup) freshly grated parmesan, plus extra to serve
3 tablespoons lemon juice
1/2 teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
Cajun spice mix
You can be substituted with 3 tablespoons store-bought
1 tablespoon sweet paprika
1 teaspoon smoked paprika (optional)
2 teaspoons garlic powder
1½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon onion powder
1 teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
¼ teaspoon chilli powder (optional)
Method:
For the Cajun spice mix, to a small bowl, add all the ingredients. Mix well and set aside. Cook the pasta as per the packet instructions, minus 1 minute – it will finish cooking when combined with the sauce. Reserve 125 ml (½ cup) of the cooking water (use a ladle or mug to scoop it out before draining). Drain and rinse the pasta with cold water (this stops the pasta overcooking and sticking together). Set aside.
Sprinkle half of the Cajun spice mix over the prawns in a bowl. Add 1 tablespoon of the olive oil and toss to coat.
Heat the remaining 1 tablespoon of olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the prawns and cook, tossing, for 1–2 minutes until the prawns have just changed colour (they will still be raw in the centre). Remove from the pan using a large spoon and set aside on a plate.
To the same pan, add 3 tablespoons of water, if needed, to deglaze and scrape up any sticky bits. Cook for 1–2 minutes until most of the water has evaporated. Add the red onion and garlic and cook, stirring, for 1–2 minutes until softened. Add the capsicum and tomato paste and cook, stirring, for 1–2 minutes.
Stir in the remaining Cajun spice mix along with the thickened cream. Simmer over medium–low heat, stirring, for 3–4 minutes or until the sauce has thickened slightly.
Return the prawns to the pan, along with the baby spinach and stir them through the sauce. Simmer for 1–2 minutes or until the prawns have cooked through and the baby spinach has wilted. Add the parmesan and lemon juice and season with the salt and pepper. Add the cooked pasta and stir it through to coat it in the sauce. You can add 1 tablespoon at a time of the reserved pasta cooking water to loosen the sauce to your desired consistency, if needed.
Serve immediately sprinkled with the extra parmesan.
Smart Tips
Make Ahead – Make the spice mix ahead of time and store in an airtight jar for up to 6 months.
Leftovers – Store in an airtight container in the fridge for up to 3 days. Not suitable to freeze.
If you love Nicole Maguires simple dinner recipes – try her
One-Pan Beef Ramen Noodles Find the recipe here
One-pot Paprika Chicken and Rice Find the recipe here
Simple Dinners Every Day by Nicole Maguire, published by Plum, RRP: $44.99 AUD/$49.99 NZD, photography by Alan Benson.
