Pan-fried king prawns with linguine and jalapeños in a velvety Cajun Buffalo-style sauce. All set in 25 minutes, this is an easy supper loaded with spicy, tasty, velvety flavour!

Extreme close up prawn linguine in a creamy buffalo sauce.
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If you’re a fan of seafood and you like a little bit of spice, this supper is ideal. Plus it’s so fast to gather too!

I like cooking with ready-peeled king prawns. No requirement to enter into slicing up and cutting meat – each prawn is the ideal bite-size part!

Prawns prepare so rapidly – which suggests we can start putting the pasta on to boil, and the rest of the recipe comes together while the pasta is cooking. I slice up the pepper, onion and jalapeno as soon as the pasta is currently on, so there’s barely any up-front preparation time.

What ingredients do we require?

Ingredients for Cajun prawn linguine on a wooden board.
  • King prawns or shrimp – de-shelled and de-veined
  • Linguine – or swap for spaghetti, tagliatelle or your preferred pasta shape
  • Red bell pepper, onions, Jalapeno and garlic for colour, flavour and crunch
  • Hot pepper sauce – I utilize Franks hot sauce for the ideal Buffalo-style tasty heat. You can change with another hot sauce – such as sriracha if you like (i ‘d begin with 1 tablespoon sriracha and include more in if required later on)
  • Worcestershire sauce and cider vinegar – it includes additional flavour and tanginess – which stabilizes completely with the cream
  • Cream and parmesan – for velvety tacky goodness

Enjoy how to make it

Complete recipe with in-depth actions in the recipe card at the end of this post.

PRO SUGGESTION Make sure to conserve a few of the water from preparing the pasta. We include splashes of this water in at the end to make additional sauce. The starchiness of the water makes the sauce hold on to the pasta.

What to serve it with

I discover this to be a good filling meal, so I typically simply serve it by itself, however if you desired a little additional, attempt serving with:

You can change the spice level to your preference. If you do not like it too hot, simply choose one tablespoon of hot sauce and neglect the jalapeno. The cider vinegar and Worcestershire sauce still offers a beautiful tang that compliments the cream and parmesan in the sauce.

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square overhead image of a pan of prawn linguine in a creamy buffalo sauce.

Cajun Prawn Pasta Recipe

Pan-fried king prawns with linguine and jalapeños in a velvety Cajun Buffalo-style sauce. All set in 25 minutes, this is an easy supper loaded with flavour!

Preparation Time 10 minutes

Prepare Time 15 minutes

Overall Time 25 minutes

Course Supper

Food American

Portions 4

Calories 602 kcal


  • Prepare the linguine in a big pan of boiling salted water, according to the pack directions.

    300 g (10.5 oz) dried linguine

  • As soon as prepared, drain, scheduling half a cup of the pasta cooking water.

  • On the other hand, heat the oil in a big fry pan (big frying pan), over a medium heat.

    2 tablespoons oil

  • Include the onion, red pepper, jalapeno and garlic, and fry for 5 minutes, stirring typically, up until the onion beginning to soften.

    1 little onion, 1 red bell pepper, 1 jalapeno, 2 cloves garlic

  • Include the prawns to the pan and spray the Cajun flavoring on top. Stir together and fry for an even more 2 minutes, up until they’re simply beginning to turn pink.

    300 g (10.5 oz) king raw king prawns, 1 tablespoon Cajun flavoring

  • Include the hot pepper sauce, cider vinegar, Worcestershire sauce and cream.

    3 tablespoons hot pepper sauce, 1 tablespoon cider vinegar, 1 tablespoon Worcestershire sauce, 120 ml ( 1/2 cup) double cream (whipping cream)

  • Stir together and give a mild simmer, then stir in the parmesan.

    75 g ( 3/4 cup) grated parmesan

  • By now the linguine ought to be prepared. Contribute to the pan, together with a a great splash (about 4-6 tablespoons) of the pasta cooking water.

  • Stir together, utilizing a set of tongs, up until the linguine is covered in the sauce. Include more pasta cooking water if you wish to loosen it up even more.

  • Switch off the heat and divide in between bowls. Leading with grated parmesan, black pepper and parsley prior to serving.

    Grated parmesan, Black pepper, Carefully sliced curly parsley

✎ Notes

Can I make it ahead and/or freeze it?
I do not suggest making this meal ahead. Linguine does not reheat well, and there’s a danger of the prawns ending up being rubbery upon reheating.
Active ingredient swaps

  • Switch the linguine for spaghetti, tagliatelle or your preferred brief pasta
  • Switch the prawns for little pieces of white fish or salmon (they will take a bit longer to prepare than prawns, so please do guarantee they’re totally prepared).
  • This meal can quickly take an additional number of veggies. Peas, courgette and mangetout work fantastic.
  • Fancy a chicken variation? Attempt my Buffalo Chicken Pasta

How to scale up and reduce this recipe
You can cut in half or double this recipe, staying with the exact same component ratios. If you double the recipe, it might take a number of minutes longer to soften the onions and peppers.
Nutritional details is approximate, per serving. This recipe serves 4.


Calories: 602 kcal Carbohydrates: 65 g Protein: 29 g Fat: 25 g Hydrogenated Fat: 11 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 9 g Trans Fat: 0.03 g Cholesterol: 141 mg Salt: 1054 mg Potassium: 506 mg Fiber: 4 g Sugar: 6 g Vitamin A: 2576 IU Vitamin C: 53 mg Calcium: 319 mg Iron: 2 mg

Keywords pasta, prawns, spicy

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Hi I’m Nicky

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