Pan-fried king prawns with linguine and jalapeños in a creamy Cajun Buffalo-style sauce. Ready in 25 minutes, this is a simple dinner packed with spicy, tangy, creamy 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 bit of spice, this dinner is perfect. Plus it’s so quick to pull together too!

I love cooking with ready-peeled king prawns. No need to get into chopping up and trimming meat – each prawn is the perfect bite-size portion!

Prawns cook so quickly – which means we can start off putting the pasta on to boil, and the rest of the recipe comes together while the pasta is cooking. I chop up the pepper, onion and jalapeno once the pasta is already on, so there’s hardly any up-front prep time.

📋 What ingredients do we need?

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 favourite pasta shape
  • Red bell pepper, onions, Jalapeno and garlic for colour, flavour and crunch
  • Hot pepper sauce – I use Franks hot sauce for the perfect Buffalo-style tangy heat. You can replace with another hot sauce – such as sriracha if you like (i’d start with 1 tbsp sriracha and add more in if needed later)
  • Worcestershire sauce and cider vinegar – it adds extra flavour and tanginess – which balances perfectly with the cream
  • Cream and parmesan – for creamy cheesy goodness

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Be sure to save some of the water from cooking the pasta. We add splashes of this water in at the end to make extra sauce. The starchiness of the water makes the sauce cling to the pasta.

Tall close-up image of a pan of prawn linguine in a creamy buffalo sauce.

🍽️ What to serve it with

I find this to be a nice filling meal, so I usually just serve it by itself, but if you wanted a little extra, try serving with:


You can adjust the 🌶 spice level to your liking. If you don’t like it too hot, just go with one tablespoon of hot sauce and leave out the jalapeno. The cider vinegar and Worcestershire sauce still provides a lovely tang that compliments the cream and parmesan in the sauce.

Tall image of a pan of prawn linguine in a creamy buffalo sauce. There is a fork taking some of the pasta from the pan.

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5 from 6 votes

Cajun Prawn Pasta Recipe

Pan-fried king prawns with linguine and jalapeños in a creamy Cajun Buffalo-style sauce. Ready in 25 minutes, this is a simple dinner packed with flavour!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Course: Dinner
Cuisine: American

Ingredients

  • 300 g (10.5 oz) dried linguine
  • 2 tbsp oil
  • 1 small onion peeled and finely diced
  • 1 red bell pepper finely diced
  • 1 jalapeno sliced
  • 2 cloves garlic peeled and minced
  • 300 g (10.5 oz) king raw king prawns de-shelled and de-veined
  • 1 tbsp Cajun seasoning
  • 3 tbsp hot pepper sauce I use Franks hot sauce
  • 1 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • 120 ml (1/2 cup) double cream (heavy cream)
  • 75 g (3/4 cup) grated parmesan

To Serve:

  • grated parmesan
  • black pepper
  • finely chopped curly parsley
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Instructions 

  • Cook the linguine in a large pan of boiling salted water, as per the pack instructions.
    300 g (10.5 oz) dried linguine
  • Once cooked, drain, reserving half a cup of the pasta cooking water.
  • Meanwhile, heat the oil in a large frying pan (large skillet), over a medium heat.
    2 tbsp oil
  • Add the onion, red pepper, jalapeno, and garlic, and fry for 5 minutes, stirring often, until the onion starts to soften.
    1 small onion, 1 red bell pepper, 1 jalapeno, 2 cloves garlic
  • Add the prawns to the pan and sprinkle the Cajun seasoning on top. Stir together and fry for a further 2 minutes, until they’re just starting to turn pink.
    300 g (10.5 oz) king raw king prawns, 1 tbsp Cajun seasoning
  • Add the hot pepper sauce, cider vinegar, Worcestershire sauce, and cream.
    3 tbsp hot pepper sauce, 1 tbsp cider vinegar, 1 tbsp Worcestershire sauce, 120 ml (1/2 cup) double cream (heavy cream)
  • Stir together and bring to a gentle simmer, then stir in the parmesan.
    75 g (3/4 cup) grated parmesan
  • By now the linguine should be ready. Add to the pan, along with a a good splash (about 4-6 tablespoons) of the pasta cooking water.
  • Stir together, using a set of tongs, until the linguine is coated in the sauce. Add more pasta cooking water if you want to loosen it up further.
  • Turn off the heat and divide between bowls. Top with grated parmesan, black pepper, and parsley before serving.
    grated parmesan, black pepper, finely chopped curly parsley

Video

Notes

Can I make it ahead and/or freeze it?
I don’t recommend making this dish ahead. Linguine doesn’t reheat well, and there’s a risk of the prawns becoming rubbery upon reheating.
Ingredient swaps
  • Swap the linguine for spaghetti, tagliatelle or your favourite short pasta
  • Swap the prawns for small chunks of white fish or salmon (they will take a little longer to cook than prawns, so please do ensure they’re fully cooked).
  • This dish can easily take an extra couple of vegetables. Peas, courgette and mangetout work great.
  • Fancy a chicken version?  Try my Buffalo Chicken Pasta.
How to scale up and scale down this recipe
You can halve or double this recipe, sticking to the same ingredient ratios. If you double the recipe, it may take a couple of minutes longer to soften the onions and peppers.
Nutritional information is approximate, per serving. This recipe serves 4.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. Millie says:

    5 stars
    Delicious recipe and easy to follow. I can see myself making this over and over again!

  2. Mark G says:

    5 stars
    We substituted chicken for the prawns and swapped out the creme for a reduced fat creme fraiche to make a lighter version and it was absolutely delicious. A nice warming heat.

  3. Don says:

    5 stars
    This was gorgeous!! It will become part of my regular meals. Thanks for this.

  4. Cathy Cruickshank says:

    5 stars
    My husband said this was one of the best meals I’ve cooked for him. It was delicious and will definitely be made again.
    Halved the quantities and it was perfect.

  5. Christine says:

    5 stars
    Loved the spicy sauce in this pasta dish, definitely adding to our recipe rotation😋

  6. valerie marshall says:

    I love how you put the ingredients in the method, makes life so much easier.
    thank you

  7. Joanne Seal says:

    5 stars
    Delicious, really nice sauce, will definitely be making again