Cajun Shrimp Alfredo

Our Cajun Shrimp Alfredo is a ridiculously simple but comforting pasta dish. Spicy Cajun Shrimp, tossed into a garlicky-cajun creamy sauce with parmesan and fresh parsley.

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Cook: 20 mins


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For the cajun prawns, add king prawns, 1/2 tbsp of olive oil, cajun seasoning and garlic to a large bowl and mix until prawns are coated.
Heat remaining 1/2 tbsp of olive oil, on high heat, in a large deep pan and add prawns. Cook for 2 mins until prawns turn pink, then remove from pan and set aside.
Reduce heat to low and add onion to pan. Sauté for 5 mins, stirring regularly, until onions are soft, then add garlic and cook for a further 2 mins. Add chicken stock, semi-skimmed milk and cajun seasoning. Bring pan to a simmer and reduce sauce for 10-15 mins, stirring regularly. If the milk starts to bubble aggressively, then reduce heat to avoid burning milk.
Bring a large saucepan of lightly salted to water to boil and add penne. Cook until al dente. When draining, it is optional to reserve some pasta water to add to dish before serving.
Once sauce has thickened, stir in cornflour and continue to simmer for 5 mins or until sauce reaches desired consistency. Finally, stir in parmesan before removing from heat. Add penne pasta and chopped parsley, then stir to combine. Add pasta water if you choose to do this step and stir until creamy sauce emulsifies. Best served immediately, but you can also box this up for meal prep.

Nutritional Info

Per serving:

Cals – 499

Carbs – 61g

Protein – 33g

Fat – 11.9g


Serves 4

For the Cajun Prawns:

  • 300g of king prawns - peeled.
  • Tbsp of extra virgin olive oil.
  • Tbsp of cajun seasoning.
  • 1 clove of garlic - crushed.

For the Alfredo Pasta:

  • 1 white onion - finely chopped.
  • 2 cloves of garlic - crushed.
  • 250ml of chicken stock (I used 1/2 a cube).
  • 400ml of semi-skimmed milk.
  • Tbsp of cajun seasoning.
  • Tbsp of cornflour - mixed with cold water.
  • 50g of parmesan - grated.
  • A handful of fresh parsley - finely chopped.
  • 300g of penne.

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