Entrée: United States – Cajun Tiger Prawn Pasta

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 tiger prawns, about 8 oz (225 g), peeled and deveined
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) Cajun seasoning
2 cloves garlic, minced
1 cup (240 ml) heavy cream
1 / 2 cup (50 g) grated Parmesan cheese
8 oz (225 g) fettuccine or pasta of choice
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Show original ingredient measurements

12 tiger prawns, about 8 oz (225 g), peeled and deveined
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) Cajun seasoning
2 cloves garlic, minced
1 cup (240 ml) heavy cream
1 / 2 cup (50 g) grated Parmesan cheese
8 oz / 225 g fettuccine or pasta of choice
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

1. Cook the fettuccine according to the package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant.
3. Add the tiger prawns to the skillet and sprinkle with Cajun seasoning. Cook until the prawns are pink and cooked through, about 3-4 minutes. Remove the prawns from the skillet and set aside.
4. To the same skillet, add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Add the cooked pasta and prawns to the sauce. Toss everything together until well combined. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley.