- Seafood pasta
- Prawn pasta
This pasta dish is fresh tasting and full of flavour. Orecchiette - or 'little ears' - pasta is tossed with a combination of shallots, garlic, Cajun spices, white wine and prawns. Wilted spinach finishes the dish and adds colour.
188 people made this
- 175g uncooked orecchiette pasta
- 75g butter
- 1-2 shallots, chopped
- 3 cloves garlic, chopped
- 4 tablespoons chopped spring onion
- 1 1/2 teaspoons Cajun seasoning, or to taste
- 1 teaspoon cracked black pepper
- 225ml white wine
- 300g diced plum tomatoes
- 450g medium prawns, peeled and deveined
- 30g spinach leaves
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Bring a large pot of lightly salted water to the boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
- Melt butter in a medium frying pan over medium heat. Stir in shallots, garlic and spring onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes and prawns. Continue to cook and stir until prawns are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.
Reviews & ratingsAverage global rating:(224)
Reviews in English (175)
We loved this dish! I tweeked the preparation a bit, starting with only two tablespoons of butter, and added about one tablespoon of olive oil to the pan. I then added my cajun spice seasoned shimp, sauted for a minute, then the onions and garlic. I added the wine, allowed for a few minutes to cook off the alcohol, and added a can of diced tomatoes, pasta, and spinach. More cajun seasoning, and viola! a smashing dish. Thanks for a great recipe!-07 Apr 2007
We loved this dish. The seasonings, 1-1/2 tsp. Louisiana Cajun seasoning and 1 tsp. black pepper were perfect. I did, however, make a few simple changes to suit our diet and my ease of preparation.Campanelle for the Orecchiette, I couldn't find the Orecchiette, 2 Tbsp. unsalted butter and 2 Tbsp. olive oil, a 14 oz. can of Hunt's diced tomatoes, drained, and a 1 lb. bag of frozen, all-ready cooked, shelled, and deveined shrimp.I think next time I make it, I will add 2 - 3 cups of spinach. I really liked it and more would have been nice.The sauce is very light and thin, but oh-so flavorful and we liked it that way, especially with the warmer summer weather. I will definitely be making this again very soon.-17 Jul 2007
While I thought this was tasty enough, Hubs enjoyed this a lot more than I did. For me, I would have liked this much better leaving out the Cajun seasoning altogether! I did prepare this a little differently - I coated the shrimp in olive oil and rubbed them with Cajun seasoning (just to my liking, didn't measure). I had them set awhile until I was ready to have Hubs throw them on the charcoal grill. Meantime, I prepared the pasta and sauce, of course without the shrimp and Cajun seasoning. Hubs and I are not big eaters, but I found scaling this recipe to three servings was barely enough pasta for the two of us, so please keep that in mind! I found I had to add more of the spinach as well - except I used baby arugula, since that's what I had in the fridge. I piled the pasta (again, wonderful as is, without the seasoning!) into big, individual pasta bowls, then topped it with the grilled shrimp. For those having trouble locating the orecchiette (they're so darned cute!), you'll find it wherever the DeCecco brand of pasta is sold.-03 Jul 2010
Cajun Shrimp and Crab Mac and Cheese
This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. This delicious spin to the classic dish will surely be your new favourite!
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I used linguine in this recipe. Linguine is like flat spaghetti and is one of the most popular pastas for seafood pasta recipes. The linguine I bought for this pasta with prawns and saffron recipe was made by De Cecco, one of the most popular pasta brands in Italy. In fact, De Cecco has won awards for their pasta and are considered by many to be the producers of the best ‘supermarket’ pasta in Italy. I use the term supermarket in contrast to small producers or artisan pasta makers.
Where to buy this linguine.
De Cecco pasta is quite widely available outside of Italy. Readers in the US can also buy it from the sponsors of this post Supermarket Italy, a fabulous online Italian gourmet food store.
Supermarket Italy is a family owned business founded in September 2009. Since then, it has become a trusted leader in imported Italian and European goods to US. They source products of the highest quality from vendors in Europe. Their mission is to bring as many high-quality, authentic Italian and European goods to Americans as possible, from world-class DOP Italian meats all the way to top-tier Italian beauty products.
Apart from the De Cecco linguine for this pasta with prawns and saffron, you can buy some other excellent Italian pasta brands from Supermarket Italy. Among my favourites that they stock are Mancini, Gentile, La Fabricca della pasta di Gragnano and Garofalo.
Treat yourself to this Italian prawn saffron linguine.
Some people might think this is a bit of a pricey pasta recipe. I guess it is a bit! Saffron isn’t the cheapest spice and prawns can be expensive! However, sometimes it’s worth splurging on something special! I‘m sure you’ll agree with me after you’ve tried this Italian prawn saffron linguine!
If you do try this divine pasta with prawns and saffron recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Other pasta with saffron recipes
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- 6 quarts water, and more as needed
- ¼ cup seafood seasoning (such as Old Bay®), or to taste
- 1 pound small red potatoes
- 2 pounds king crab legs
- 2 cups chopped carrots
- 1 ½ cups chopped celery
- 12 pearl onions
- 1 pound spicy sausage links, cut into rounds
- 4 ears corn, husked
- 2 pounds unpeeled shrimp
Bring 6 quarts water to a boil in a large stewing pot add seafood seasoning. Cook potatoes in the seasoned water for 15 minutes.
Bring a separate pot of water to a boil add seafood seasoning to taste. Cook crab legs until meat is tender, about 10 minutes.
Mix carrots, celery, and onions into potatoes cook until vegetables are tender, about 10 minutes. Add sausage and corn and continue boiling for 5 minutes more. Add shrimp and transfer crab legs to same pot cook until shrimp are cooked through and pink, 2 to 3 minutes.
Creamy Pasta with Shrimp, Bacon, Spinach, Garlic, and Tomatoes
Looking for an easy shrimp recipe? Then, try this Creamy Pasta with Shrimp, Bacon, Spinach, Garlic, and Tomatoes!
This is one of the best ways to cook shrimp – by smothering it in a creamy Parmesan sauce with lots of veggies and bacon, and red pepper flakes! Try this easy shrimp pasta sometime soon, and I am sure you will like it!
It’s very easy to overcook shrimp, which makes it tough and rubbery, which is why I love this shrimp pasta recipe as the cream sauce helps keep shrimp tender and moist and prevents it from getting dry and overcooked. The sauce, made with bacon, spinach, garlic and tomatoes, is so delicious, you will have to restrain yourself.
Enjoy the Creamy Pasta with Shrimp, Bacon, Spinach, Garlic, and Tomatoes, and don’t forget to top your pasta dish, once it’s ready, with extra Parmesan cheese (preferably, freshly grated).
Easy shrimp recipes
A sophisticated Italian-style dinner, this saffron-spiked dish pairs orecchiette with buttery brown shrimps, red chilli and garlic. An impressive date night dinner.
Curry butter potted shrimps with sourdough toast
This seasonal brown shrimp recipe is quick, easy and full of flavour. Serve with sourdough toast for a delicious midweek lunch, or get ahead and make it in advance for your weekend dinner party. It will last for up to a week in the fridge.
Baja shrimp and blackened corn salad
Indulge in sensational seafood married with Mexican flavours. Use smoky ancho chillies to flavour the shrimps and serve with grilled corn and green chilli dressing.
Brown shrimp Ranhofer
Ranhofer is a creamy, luxurious sauce spiked with brandy and cayenne pepper. The original dish uses lobster, but we’ve switched it for brown shrimp to make it an easy dinner party starter or quick lunch.
Chipotle corn and shrimp cakes with soft boiled eggs
This is the ultimate weekend brunch spicy shrimp cakes served with fragrant coriander oil, soft boiled eggs and parmesan shavings.
Shrimp Skagen (Skagenröra)
This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.
Potted shrimp on toast with pickled cucumber
This recipe for potted shrimp on toast with pickled cucumber makes a really quick and easy midweek meal. Assemble in just 20 minutes.
Fried shrimp po’ boy sandwich
The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters, soft-shelled crab and in this case, shrimp. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce.
Shrimps à la spetsiota
This recipe for shrimps à la spetsiota comes from Estiatoria Milos, a Greek seafood restaurant with branches in Athens, New York, Miami and London. It’s a classic, quick dish – the shrimp is braised in tomato sauce, feta and oregano. Despite its simplicity, it’s packed full of delicious flavours.
Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce
Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Cream Sauce – a delicious, Italian-inspired seafood pasta recipe. If you want to make something different with shrimp, try this recipe! It’s easy and you’ll love it if you like sun-dried tomatoes.
There is lots of sauce in this seafood pasta. Be careful not to overcook the shrimp (which is easy to do). But even if you do overcook the shrimp, there is so much cream sauce, you won’t even notice if the shrimp does get rubbery. That’s the beauty of this recipe. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in Spicy Creamy Sauce and served over fettuccine pasta. With everything spiced up with basil and crushed red pepper. Italian-inspired comfort food that’s super easy to make!
Leftover Salmon Pasta
- 200g linguine pasta
- 1 tbsp olive oil
- 1 clove garlic, mashed
- 200ml creme fraiche
- juice of 1 lemon
- 2 tbsp fresh dill, finely chopped
- 200g leftover salmon
- a generous pinch of salt
- Put your linguine – or otherwise – on to boil in plenty of salted and oiled water.
- Gently heat the olive oil in a large, heavy-based frying pan. Gently fry the mashed garlic, before stirring in the creme fraiche. Stir over a low heat for 2 minutes.
- Add half of the lemon juice to the creamy sauce, along with the dill. Remove any skin and large bones from your salmon, flake and add to the mix. Season generously and cover.
- Once the pasta is cooked through, drain it and incorporate into the creamy sauce, coating as thoroughly as possible. Drizzle with the remaining lemon juice and serve immediately with a little extra dill.
Cost: Who can put a price on avoiding waste? OH, you can? Fine. Salmon prices vary hugely, but it’s perfectly possible to source a good 200g chunk for £3. Going for tinned? You can perhaps make that £1. Running with the former, this delicious weekday evening salmon recipe for two shouldn’t set you back much more than £3.75 – perhaps less.
CREAMY SHRIMP PASTA:
If there is one thing I can always count on my family to eat it is my Cajun food. We love this traditional Southern shrimp pasta recipe in our house! I always make it with large shrimp and smoked sausage. By the way, I like to use Andouille sausage. We recently had some company over for dinner and this creamy sausage pasta became a huge hit! It is a family favorite Southern shrimp pasta recipe! This easy sausage pasta recipe is so vibrant with flavor! And I like that this delicious, creamy shrimp pasta is ready in less than 40 minutes!
Because the Cajun sauce is homemade, it is so much better than anything in a jar! And so incredibly simple! The cooking time for this creamy shrimp pasta recipe is only 40 minutes as it all comes together pretty quickly. And if you enjoy eating Cajun as much as we do, you might also like this Cajun themed Instant Pot Chicken and Rice. Yes, I made it Cajun as well!
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.
- 2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large cloves garlic, minced
- 4 tablespoons unsalted butter, softened
- Pinch freshly chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
- Preheat the oven to 350°F.
- Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
- Per serving (6 servings)
- Calories: 218
- Fat: 14 g
- Saturated fat: 6 g
- Carbohydrates: 2 g
- Sugar: 0g
- Fiber: 0g
- Protein: 21 g
- Sodium: 857 mg
- Cholesterol: 211 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.