Cajun Prawn Pasta

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Prawn Cajun Shrimp Pasta

Deliciously creamy, this spicy pasta warms up dinnertime on cold nights. Plump jumbo shrimp seasoned with southern spices are tossed with crisp-tender peppers and onions then finished with wine, garlic and Parmesan over fresh fettuccine.

Serves: 4
Difficulty: moderate*
Prep time: 20 min
Cook time: 15 min


Cajun Blackening Spice
1 T ea dried thyme, basil, cayenne, white pepper, dry mustard and cumin
2 T paprika
2 T salt

Prawn Pasta
1 lb fresh fettuccine
1/4 c olive oil, divided
1 T butter
1/2-2 T Cajun Blackening Spice (see recipe above)
1 lb jumbo prawns, peeled, deveined, tails off
1 ea green and yellow bell pepper, seeded, julienned
1 sm red onion, julienned
3 cloves garlic, minced
1/2 c white wine
1 1/2 c chicken broth
2 c heavy cream
1, 14 oz can whole tomatoes with juice, rough chopped
1 c Parmesan, grated
1 T fresh parsley, chopped
3-6 dashes hot sauce, to taste
2 t salt
1/2 t pepper


Cajun Blackening Spice
Combine well and set aside. Yields about 2/3 c. Store unused portion in airtight container for later use on steaks, chicken and seafood. If desired, substitute favorite Cajun seasoning.

Prawn Pasta
Bring a pot of salted water to a boil. Boil pasta until al dente, approx. 3 min. Drain and toss with 2 T olive oil. Keep warm.

Meanwhile, melt butter with 2 T oil over medium heat in large skillet. Season prawns with 1 T Cajun Blackening Spice (reserve remainder). Sauté prawns in skillet until almost cooked through, 2 min. Remove prawns and add bell peppers and onion to pan. Cook quickly, tossing until slightly softened, 2 min. Add garlic, cooking 1 min more. Remove vegetables; reserve with prawns.

On high heat, add wine to same skillet, reduce slightly. Add broth, reduce by half. Add cream, cook until slightly thickened. Stir in tomatoes with juice, Parmesan, parsley, prawns and vegetables, bringing all to a simmer. Taste and season with hot sauce, salt, pepper and Cajun Blackening Spice, as desired. Toss immediately with cooked fettuccine and serve with warm, crusty bread and beer.

* Chef’s tip: Sautéing is a quick cooking method. For best results, have all ingredients prepared, measured and ready beforehand.