Treat yourself to a creamy, spicy seafood favourite: Cajun Prawns on Alfredo Fettuccine, made with Hook To Table’s wild red Argentina prawns. They’re already deveined and deshelled, making this recipe quick and easy for a restaurant-style dinner at home.

Cajun Prawns on Alfredo Fettuccine

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the pasta and Alfredo sauce

• 12 oz fettuccine
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ¼ cup reserved pasta water, as needed
• 2 tbsp chopped fresh parsley

For the Cajun prawns

• 1 lb Hook To Table wild red Argentina prawns, thawed, deveined, and deshelled
• 1½ tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice

Hook To Table wild red Argentina prawns are available for $17.99 per pound at www.hooktotableltd.ca or by texting 236-380-2335.

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve ¼ cup of pasta water, then drain the pasta.

2. Pat the prawns dry with paper towel. Toss them with the Cajun seasoning, smoked paprika, garlic powder, and black pepper.

3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the seasoned prawns in a single layer.

4. Cook the prawns for about 2 minutes per side, until opaque and fully cooked. Avoid overcooking. Transfer them to a plate and finish with the lemon juice.

5. Reduce the skillet heat to medium. Add 2 tbsp butter and the minced garlic. Cook for about 30 seconds, until fragrant.

6. Pour in the heavy cream and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.

7. Lower the heat and gradually stir in the Parmesan cheese until the sauce is smooth. Add salt and pepper to taste. If the sauce is too thick, stir in a little reserved pasta water.

8. Add the cooked fettuccine to the skillet and toss until evenly coated in the Alfredo sauce.

9. Top with the Cajun prawns and garnish with fresh parsley and extra Parmesan.

10. Serve immediately with lemon wedges and garlic bread.

Helpful tips

• Thaw the prawns in the refrigerator overnight or under cold running water, then pat them dry.
• Add sliced bell peppers or spinach for extra colour and flavour.
• For more heat, add ¼ tsp cayenne pepper or a pinch of chili flakes.
• Freshly grated Parmesan creates a smoother sauce than pre-shredded cheese.

This creamy Alfredo balances beautifully with the slightly sweet, buttery flavour of the wild red Argentina prawns, while the Cajun seasoning adds a savoury kick.