Cajan Prawn Pasta Prawn Pasta Recipe Why You’ll Love This
There’s something magical about the smoky heat of Cajan spices mingling with cream and garlic – it’s rich without being heavy, bold without being overpowering, and absolutely packed with texture from the prawns and chorizo.
Here’s why I keep coming back to this Cajan Prawn Pasta:
It’s quick! One pan and 20 minutes. You’re welcome.
It’s balanced. Protein from prawns and chorizo, greens from spinach, and carbs from fettuccine.
It’s flexible. Swap prawns for chicken, use linguine instead of fettuccine, or make it dairy-free with coconut cream.
It’s perfect for leftovers. This dish actually gets better the next day!
Tips and Tricks for the BEST Cajan Prawn Pasta
To take your Cajan Prawn Pasta to the next level, here are some of my top tips for nailing this recipe every time:
1. Use Australian prawns if you can!
Frozen green prawns are great, but if you can get your hands on fresh Aussie prawns from the fishmonger, do it. The flavour and texture are unbeatable. 🦐
2. Choose a good quality chorizo.
Go for spicy Spanish-style chorizo – the kind that sizzles and releases that rich paprika oil. It brings so much flavour to the base of your sauce.
3. Don’t skimp on the Cajun seasoning.
Use a homemade blend if you’re feeling fancy (paprika, garlic powder, onion powder, cayenne, oregano, thyme, and pepper) or grab a good-quality store-bought mix.
4. Simmer pasta right in the sauce.
This trick not only saves you dishes, but the pasta soaks up all that saucy flavour while it cooks. Genius, right?
Serving Suggestions
This Cajan Prawn Pasta dish is hearty enough on its own, but if you want to go full-on dinner party mode, pair your Cajun prawn pasta with:
- A crisp garden salad with a tangy vinaigrette
- Garlic bread or crusty sourdough to mop up that creamy sauce
- A chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc
- Lemon wedges on the side for a pop of zesty freshness.
Storage Options – Yes, You Can Save the Leftovers!
Got leftovers? You’re in luck because this Cajan Prawn Pasta reheats beautifully.
- Fridge: Store in an airtight container for up to 3 days. Add a splash of water or cream when reheating to loosen up the sauce.
- Freezer: This pasta can be frozen for up to 2 months, though I recommend freezing it before adding spinach and basil (they don’t hold up well after thawing).
- Meal prep tip: Make the sauce a
Other Recipes to Try After You Fall in Love with Cajan Prawn Pasta
If you’re as obsessed with bold, comforting flavours as I am, you’ll love these next:
Let’s Talk Ingredients – Use the Best for the Best Results
Here’s a little more info on some of the key ingredients and why they’re stars of the show:
- Cajun seasoning: This is where the magic happens. Look for one with no added sugar or fillers for the best flavour punch.
- Fettuccine pasta: It’s got the perfect surface area to hold all that creamy sauce. You can use penne or linguine if you prefer.
- Chorizo: Adds a smoky, salty depth that complements the prawns beautifully.
- Spinach: Balances the richness of the sauce and adds a pop of green goodness.
- Cream: I use thickened cream for that luscious texture – you can also use cooking cream for a lighter version.
- Basil: The final sprinkle of fresh basil brings brightness and a bit of sweetness to finish the dish perfectly.
- Cajun seasoning: This is where the magic happens. Look for one with no added sugar or fillers for the best flavour punch.
It’s Time to Share Your Cajan Prawn Pasta Creations!
Made this Cajan Prawn Pasta and loved it as much as I do? I want to see your delicious plates! Snap a pic and tag me on Instagram @steph_cooks_stuff. I LOVE seeing your versions, whether you’ve spiced it up or added your own twist.
Final Thoughts – Cajan Prawn Pasta is a Must-Try Winner
There’s a reason this cajun shrimp pasta has become a weeknight go-to for me – it’s fast, flavour-packed, and never fails to impress. Whether you’re cooking for your family or whipping up a romantic dinner at home, it delivers every single time.
With just a few pantry staples and a handful of fresh ingredients, you’ve got yourself a restaurant-quality dinner on the table in under 30 minutes. Plus, it’s easily customisable, perfect for meal prep, and reheats like a dream.
Cajan Prawn Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
Who doesn’t love a one-pan wonder that’s loaded with flavour and ready in under 20 minutes? This creamy Cajun prawn pasta is smoky, a little spicy, and SO satisfying – perfect for busy nights when you want something delicious without making a huge mess. I love how the prawns soak up all that saucy goodness, while the chorizo gives it a bold, meaty kick. Let’s get into it!
Ingredients
Instructions
- Heat a big pan with a splash of olive oil and cook the chorizo until it’s golden and smells amazing.
- Add garlic, tomato paste, Cajun seasoning, and stock powder. Cook for about a minute to wake up all those flavours.
- Lay the pasta straight over the top and pour in enough boiling water to cover it.
- Pop a lid on and let it simmer for 5–6 minutes.
- Remove the lid, add the cream and prawns, and give everything a good stir.
- Toss in the spinach, pop the lid back on, and turn the heat down low.
- Cook for another 5 to 6 minutes until the prawns are pink and the pasta is tender.
- Take the lid off, stir in the fresh basil, and serve it up!
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Cooking
- Cuisine: Australian
Frequently Asked Questions
Yes, absolutely! Cajun prawn pasta is a brilliant make-ahead meal. You can prep the entire dish and store it in the fridge for up to three days. When reheating, add a splash of water, cream, or even a bit of olive oil to help loosen the sauce and bring back that creamy texture. If you’re meal prepping, consider undercooking the pasta just slightly so it doesn’t go too soft when reheated. This tip is especially handy if you’re making a big batch for lunches or dinners during the week.
For the most flavourful Cajun prawn pasta, go for raw green prawns (peeled and deveined). Aussie tiger prawns or banana prawns are both fantastic choices. They absorb the Cajun spices beautifully and stay juicy and tender. Avoid using cooked prawns from the start as they can easily become rubbery when simmered too long. If that’s all you have, just add them in right at the end to gently warm through.
If you’re after a milder Cajun prawn pasta, start with half the amount of Cajun seasoning and taste as you go. You can also use a low-spice Cajun blend, or make your own with less cayenne pepper. Boost flavour without the heat by adding extra garlic, smoked paprika, or even a little lemon zest to brighten up the sauce. This way, you still get all the bold, smoky flavours without overpowering the dis