Cajun shrimp pasta
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Cajun shrimp pasta
Decatur London’s Cajun shrimp boil – bursting with the bold flavours of America’s Deep South – was one of the hottest at-home meal kits during lockdown. Tap into the trend with our low-mess, high-taste pasta twist on the Louisiana classic
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
592Kcal
Fat
33gr
Saturates
16gr
Carbs
44gr
Sugars
5gr
Fibre
5gr
Protein
27gr
Salt
2.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 corn on the cob (or see Kitchen tip)
- 2 tsp olive oil
- 80g salted butter
- 1½ tbsp Cajun seasoning
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, finely sliced
- 1 x 225g pack frozen raw peeled jumbo king prawns
- 160g smoked sausage, sliced
- 1 x 500g pack fresh egg linguine
- handful of fresh parsley, roughly chopped
- juice of ½ lemon
Step by step
Kitchen tip
You can use frozen sweetcorn instead of whole corn cobs if you like. Preheat the grill to high and toss 350g frozen sweetcorn with 1 tbsp olive oil. Spread out on a large baking tray and grill until the kernels are starting to char, stirring every few minutes.
- Bring a large pan of salted water to the boil and add the corn on the cob. Simmer for 5-6 minutes, then remove the corn, keeping the pan to one side for the pasta. Brush the corn with the oil and griddle until starting to char. Set aside until cool enough to handle and then slice the corn from the cobs.
- Melt the butter in a large frying pan until foaming and add the Cajun seasoning, spring onions and garlic. Fry gently for 2-3 minutes until soft. Increase to a medium heat, add the frozen prawns and sliced sausage and continue to cook, stirring occasionally, for 6-8 minutes, or until the prawns are pink and cooked through.
- Bring the salted water to the boil again and add the pasta. Cook for 3 minutes. Reserve a cupful of the cooking water, then drain the linguine and add to the prawns and sausage in the pan, along with the charred corn. Toss the pasta through the sauce, adding some of the cooking water to give a silky coating consistency. When heated through, finish with fresh parsley, a squeeze of lemon and some freshly ground black pepper.
