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The ultimate creamy, comforting weeknight dinner, ready in under 25 minutes!

This Creamy Cajun Prawn (Shrimp) Pasta is everything you could possibly need from a warming, comforting weeknight dinner. It’s super quick and easy – on the table in under 25 minutes! It’s a dish that feels fancy and special enough for a date night, yet it is made using only simple ingredients (including thawed prawns from the freezer, which are convenient and economical). I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Overhead view of Creamy Cajun Prawn Pasta in a pan with a serving spoon.
Creamy Cajun Prawn (Shrimp) Pasta is as elegant as it is comforting. It would be just as suitable for a date night or guests, as it is for a weeknight family dinner.

I like to make this deliciously elegant pasta when I feel like treating myself and the family to something a little bit special – and yet I know it’s still going to be a stress-free experience for me (minimal wash-up and chopping).

As you know, I’m big on avoiding recipes that require buying many specialty ingredients, which can lead to clutter in the kitchen (and waste!). This recipe includes a delicious homemade Cajun spice mix, which is quick and easy to make with pantry spice staples (learn more about my kitchen spice essentials here). You can make a batch of this seasoning and keep it in your pantry ready for when you need it, or to add it to other dishes – the flavour is magic.

Close-up of Creamy Cajun Prawn Pasta in a pan, highlighting the creamy sauce and prawns
Prawns (shrimp) are first tossed in a homemade Cajun seasoning, then cooked with marinated capsicum (bell pepper) and baby spinach in a creamy, tomatoey garlicky sauce.

What other vegetables can I add?

Try adding diced zucchini (courgette), cherry tomatoes or mushrooms at the same time as the onion. You could also toss in some steamed broccoli or cauliflower in the last few minutes of cooking.

What can I serve with Creamy Cajun Prawn (Shrimp) Pasta?

Garlic bread is the ultimate pairing for soaking up that creamy sauce. Otherwise simple steamed greens (broccoli, green beans, asparagus or sugar snap peas all work well) or a green leafy salad would be the perfect sides to cut through the richness of the sauce.

Can I make this with chicken instead of prawns (shrimp)?

Don’t like prawns? Swap them with the same amount of diced (2 cm/¾ inch) boneless, skinless chicken breast or thigh and continue the recipe as written – just ensure the chicken is cooked through before removing it from the pan.

Creamy Cajun Prawn Pasta served in a bowl, ready to eat.
I like to make this Creamy Cajun Prawn (Shrimp) Pasta when I feel like treating myself and the family to something a little bit special – but I also want dinner on the table quickly!

Is it spicy?

The spice mix includes optional chilli powder, which creates a mild spice (it is mild enough for my kids), but it can be spiced up by adding extra chilli powder. Add ½ teaspoon for medium spice or 1 teaspoon if you like it spicy. You can also spice it up by adding chilli (red pepper) flakes at the end.

What is Cajun cuisine?

Originating in Louisiana in the Southern United States, Cajun cuisine is known for its use of hot spices and meat- and seafood-heavy dishes. This style of food reflects the mix of cultures who have influenced the area, including French, Native American, African American and Spanish.

Watch how to make Creamy Cajun Prawn (Shrimp) Pasta

If you enjoyed Creamy Cajun Prawn (Shrimp) Pasta, I think you’ll love:

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Prawn Spaghetti Recipe
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Tuna Fried Rice Recipe

Overhead view of Creamy Cajun Prawn Pasta in a pan with a serving spoon.

Creamy Cajun Prawn (Shrimp) Pasta

Author: Nicole
5 from 7 votes
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Creamy Cajun Prawn (Shrimp) Pasta combines homemade Cajun seasoning, tender prawns (shrimp) and a creamy tomato-based sauce for the ultimate family weeknight dinner.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4 servings

Ingredients

CAJUN SPICE MIX (SEE NOTE 1)
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika optional
  • 2 tsp garlic powder
  • 1½ tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • ¼ tsp chilli powder optional
PASTA
  • 500 g 1 lb 2 oz dried rigatoni
  • 500 g 1 lb 2 oz raw prawns (shrimp), shelled and deveined (fresh or thawed if frozen) (see note 2)
  • 2 tbsp olive oil
  • ¼ cup 60 ml water
  • 1 red onion finely diced
  • 1 tbsp freshly minced garlic
  • ½ cup 80 g marinated roasted capsicum (bell pepper) strips, drained
  • ⅓ cup 80 g tomato paste (concentrated puree)
  • 1½ cups 375 ml thickened (heavy) cream
  • 1⅓ cups 60 g baby spinach leaves
  • 1 cup 100 g freshly grated parmesan, plus extra to serve
  • 3 tbsp lemon juice
  • Sea salt flakes to taste
  • Freshly cracked black pepper to taste

Instructions

  • Make the spice mix – To a small bowl, add all the ingredients for the spice mix. Mix well and set aside.
  • Cook the pasta – Cook the pasta as per the packet instructions, less 1 minute – it will finish cooking when combined with the sauce. Reserve ½ cup (125 ml) 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.
  • Season the prawns – Sprinkle half of the Cajun spice mix over the prawns. Add 1 tablespoon of the olive oil. Toss to coat.
  • Start cooking the prawns – 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 the 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 veggies – 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.
  • Add the spice mix and cream – 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.
  • Finish cooking the prawns in the sauce – 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. Season with salt and pepper to taste.
  • Combine with the pasta – Stir through the cooked pasta and add 1 tablespoon at a time of the reserved pasta cooking water to loosen the sauce to your desired consistency, if needed.
  • Serve – Serve immediately sprinkled with the extra parmesan.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Use 3 tablespoons of store bought Cajun seasoning to make this meal even speedier!
Note 2 – Don’t like prawns? Swap them with the same amount of diced (2 cm/¾ inch) boneless, skinless chicken breast or thigh and continue the recipe as written – just ensure the chicken is cooked through before removing it from the pan.
 

Make Ahead

Cajun spice mix – Can be made ahead and stored in an airtight jar for up to 6 months.
Pasta – Cook the pasta 1–2 days in advance and store in an airtight container in the fridge. Toss with a little olive oil to prevent sticking.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan with a splash of water or cream to loosen the sauce. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course pasta, quick and easy, seafood
Cuisine Cajun-inspired