Cajun Prawns Spaghetti

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For a flavorful dinner that's quick to make, try this Cajun prawns spaghetti with bold spices, juicy prawns, and tender pasta. It's a simple yet satisfying seafood dish that works well for busy weeknights or relaxed meals at home.

A skillet filled with cooked spaghetti topped with three large, seasoned shrimp. Uncooked spaghetti and a red checkered cloth are nearby on a white surface.

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When I want a dinner that feels a little special but comes together quickly with simple ingredients, this spaghetti dish with prawns is one of my go-to meals. It's a rich, comforting dish that tastes like something you ordered at a restaurant. The dish is perfect for busy evenings when I want big flavor without spending hours in the kitchen.

I also enjoy pairing recipes like this garlic prawn pasta with other favorites when planning meals for the week. For other easy dinners, I regularly rotate between my Boursin tomato pasta or crab pasta recipes. Recipes like these keep cooking fun for me because they're simple, flavorful, and always a hit at the table.

Ingredients

Plate of raw shrimp seasoned with spices, surrounded by uncooked spaghetti, and a tray holding chopped garlic, herbs, and onions on a white surface.

Raw colossal king prawns (shell and head on) - Using large prawns with the shells and heads adds a more intense seafood taste.
Yellow onion - Onion builds a savory base and adds natural sweetness that balances the bold Cajun spices.
Garlic - Garlic enhances the overall taste and gives the pasta a rich, aromatic depth.
Unsalted butter - Butter creates a silky base for the sauce and adds richness that complements the prawns.
Cajun seasoning - Provides the signature bold, smoky, and slightly spicy seasoning that defines the dish.
Fresh chopped parsley - Parsley adds a fresh, herbal note that brightens the finished pasta.
Fresh dill - Dill contributes a light, slightly tangy herbal taste that pairs well with seafood.
Kosher salt - Salt enhances all the flavors in the dish and helps balance the seasoning.
Ground black pepper - Black pepper adds a mild heat and extra depth to the dish.
Olive oil - Olive oil helps sauté the ingredients evenly and adds a smooth, rich finish to the sauce.

Optional

Fresh lemon wedges - Lemon wedges add a bright, citrusy finish that lifts the richness of the pasta and seafood.

Scroll down to the recipe card for quantities used.

Instructions

Cook the pasta in a large pot in salted water to al dente. Drain the pasta and reserve pasta cooking water if desired for a sauce.
Wash and dry the raw prawns. Trim antennae, remove heads and shells (leave tails on), and devein.
Season with salt, black pepper, and Cajun seasoning. Refrigerate to marinate for 15 minutes.
Heat oil in a frying pan. Sauté half the onions until translucent, then add the prawns and garlic. Cook 3 to 4 minutes, flipping halfway, until opaque and pink/orange. Transfer to a paper-lined plate.
In the same skillet, cook prawn heads with ¼ teaspoon Cajun seasoning for about 5 minutes until pink/orange. Remove and discard heads and any loose legs.
Melt butter in the skillet. Sauté remaining onions with dill and parsley.
Add the pasta and cooked prawns. Toss gently to coat in the herbed butter.
Transfer to a serving plate. Garnish with chopped parsley and serve with lemon wedges.

Hint: Don't overcook the prawns. Prawns cook very quickly and can become tough if left on the heat too long, so remove them as soon as they turn pink and opaque to keep them tender and juicy.

Variations

Adjust the spice level - Add extra Cajun seasoning or a pinch of cayenne or chilli if you like more heat, or reduce the seasoning slightly for a milder flavor.
Swap the pasta - Use linguine, fettuccine, or even spaghetti squash for a lighter or low-carb option.
Add vegetables - Stir in bell peppers, cherry tomatoes, spinach, or mushrooms to add color, texture, and extra nutrients.
Make it creamy - Add a splash of heavy cream or a spoonful of cream cheese along with reserved pasta water to create a richer Cajun-style cream sauce.
Include extra protein - Mix in sliced smoked sausage, grilled chicken, or extra shrimp for a heartier dish.
Finish with cheese - Sprinkle grated Parmesan over the top for an extra savory, salty finish.

A white plate of spaghetti topped with grilled shrimp, with a fork resting on the side. Lemon slices and chopped herbs are visible in the background.

Tips

Top tip: Cook the prawns just until they turn pink and opaque-overcooking is the fastest way to make them tough and rubbery.

Sauté onions and garlic until fragrant but not browned to keep the sauce sweet and balanced.
Use the prawn shells and heads to make a quick seafood broth for extra flavor.
Toast the Cajun seasoning in the pan briefly before adding prawns to release more aroma.
Reserve some chopped parsley to sprinkle on top at the end for a fresh, bright finish.
Warm the pasta in the sauce just long enough to coat it. Don't let it sit too long or it will absorb too much liquid.
Add a squeeze of fresh lemon at the end to brighten all the flavors.
Use a mix of butter and olive oil for cooking to prevent the butter from burning while keeping a rich flavor.

Close-up of a grilled shrimp held by a fork, with a plate of pasta and another shrimp blurred in the background.

Storage

Store any leftover Cajun prawn spaghetti in an airtight container in the refrigerator. It will keep fresh for up to 2 days.

To reheat, gently warm it in a skillet over medium-low heat, stirring occasionally, and add a splash of olive oil or a little pasta water to prevent the pasta from drying out. You can also reheat in the microwave on medium power in short intervals, stirring in between, to maintain the prawns' tenderness and keep the flavors balanced.