This easy dish is quick to make and everyone will love it. Enjoy with crusty bread and/or salad.
378 people made this
This recipe isn't bad. It does need a little help at the end. We found by adding 1/2 cup of parmesan cheese and litle extra salt and pepper made a world of difference...-05 Mar 2006
LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)-04 Oct 2006
This one will become a regular at our house. We all liked it! I added red bell pepper when I sauteed the garlic. Add the bell pepper first, then garlic, then the shrimp. Watch the shrimp closely and remove from pan as soon as it turns pink so you don't get rubbery shrimp. I also reduced the flour (1/8 C) and added the milk slowly. I used the full amount of cajun seasoning, it was McCormick's Creole Seasoning, and maybe a dash more. (It wasn't too spicy for us) I added black pepper to finish and left off the salt and lemon juice. I will make this for friends soon!-30 Sep 2005
Credit: TI Media Limited
Our penne pasta with king prawns and cherry tomatoes recipe is proof that you can work wonders with just a few simple ingredients.
Evoke days in the Mediterranean sun with this penne pasta recipe with prawns and cherry tomatoes. Zesty lemon works to bring out the flavours of the seafood, creating a light and delicious dinner perfect for a spring or summer’s evening. By heating the tomatoes with garlic, they absorb much of the flavour and a sprinkle of fresh parsley is the perfect finishing touch. Bellisimo.
Start by getting a large pot of salted water boiling to cook your pasta, then season your shrimp and heat a large skillet to medium heat with the butter in it.
Add your seasoned shrimp to the pan and cook for a couple of minutes on each side before removing them and cooking the peppers and onions with some fresh ground pepper.
When the water is boiling, get your pasta cooking.
Remove the veggies from the skillet, then add in the cream, chicken stock, tomato paste, garlic, parmesan cheese and the remainder of the cajun spice mix.
Turn the heat up to high, bring the sauce to a boil then reduce the heat to a simmer. Let the sauce simmer for a few minutes until it has thickened up a bit.
When the sauce has thickened, your pasta should be cooked. Drain with a colander and then add the pasta to the sauce in the skillet.
Add in the cooked veggies and the chopped spinach, then give everything a good stir until the spinach has just begun to wilt.
Then add the shrimp back to the skillet and serve.
In a large jug, whisk together the flour, Schwartz Cajun Seasoning, eggs and milk. Season and set aside.
In a medium, high-sided nonstick roasting tray (roughly 34 x 24 x 5cm) toss the peppers, onion, sausages and thyme in ½ tbsp vegetable oil and roast in the oven for 15 mins, tossing occasionally, until lightly golden. Drizzle the remaining 1 tbsp oil over the hot tray and pour the batter around the vegetables and sausage. Return immediately to the oven and roast for 25-30 mins until golden and risen, ensuring you don&rsquot open the door prematurely.
Meanwhile, make the gravy. Heat the oil in a saucepan and fry the onion over a medium heat, stirring occasionally, for 15 mins until soft and translucent. Add the Schwartz Cajun Seasoning and plain four, cook for 2 mins, stirring continuously, then gradually whisk in the vegetable stock. Simmer for 10-15 mins and season to taste.
Serve the Cajun toad-in-the-hole with steamed Tenderstem broccoli and the onion gravy.
Heat the oil in a large saucepan over a medium heat. Add the onion, mushrooms, carrots and celery and fry for 10 mins until starting to soften. Add the lentils, garlic, 1 tbsp Schwartz Cajun Seasoning and tomato purée and cook for 2 mins before stirring through the stock and soy sauce. Bring to the boil and simmer for 20 mins until the sauce has started to thicken. Pour into a medium-sized ovenproof dish.
Meanwhile, add the potatoes to a pan of cold water, ensuring they are fully submerged, bring to the boil and simmer for 20-25 mins until soft. Drain, steam dry for 30 secs, then return to the pan and mash until smooth. Mix through the soya milk and ½ tbsp Schwartz Cajun Seasoning.
Top the lentil mix with the fluffy mash and bake in the oven for 20-25 mins until golden and piping hot.
Add the peas to a pan of boiling water and cook for 5 mins until they rise to the top. Drain and serve with the cottage pie.
*check packaging to make sure they&rsquore vegan
Tip: Fully assemble the shepherd&rsquos pie, cool completely, then freeze for up to 3 months. Defrost fully before baking and serve piping hot.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Whether you’re following the keto diet, eating low carb, or you’re just a little sick of bread (*gasp* is that even possible?), it’s easy to fall into the same old thing in the kitchen.
Chicken, turkey, salmon, rinse, repeat with low carb veggies. OK, and maybe some bacon too. And yes, while you may lose some weight, Harvey CJ, et al. (2019). Low-carbohydrate diets differing in carbohydrate restriction improve cardiometabolic and anthropometric markers in healthy adults: A randomised clinical trial. DOI: 10.7717/peerj.6273 it may become difficult to sustain over the long term — especially as you brush up against the inevitable kitchen rut.
As they say, there are more fish in the sea… and there are also shrimp! So set that flaky fish aside (at least for today) and try one of these low carb, keto-friendly shrimp recipes.
This recipe really floats our (zucchini) boat. And even though they look worthy of a restaurant kitchen, they’re super simple to make.
Slice the zucchini in half and scoop out the insides. Then season the boats, stuff ’em with the shrimp and artichoke filling, cover with Parmesan cheese, and pop in the broiler until the cheese is gold and crispy.
For the sturdiest boat, opt for the largest zucchini you can find. What to do with all that filling? Freeze it in an ice cube tray and pop into smoothies.
Spicy, light and ready in just 15 minutes, it’s hard to go wrong with this finger-licking-good recipe.
Butter lettuce as a base keeps this meal keto and gluten-free, though you can expect this dish to get a bit messy with a generous serving of blue cheese dressing (not that we care in the slightest).
The secret to sturdy and stuffable lettuce cups: Boston lettuce. The cup-like leaves are perfect for filling and even ensure that they don’t leak too much sauce.
This recipe sticks to simple fillings like carrots, cucumber, and avocado but tastes anything but simple thanks to its ginger and peanut sauce. For a little more stuffing variety, try sliced squash, zucchini, bell pepper, or jicama.
Got a packet of taco seasoning lying around? Use it to spice up some shrimp and make this super simple shrimp fajita bowl.
Ready to eat in less than 30 minutes, this recipe only requires sautéing some veggies (bell pepper and onion are fajita classics), browning the shrimp, and piling the spiced goods onto whatever topping you choose.
To keep it low carb, we love cauliflower rice for soaking up the sauce or chopped romaine for extra crunch.
Breakfast, lunch, dinner… this spicy shrimp recipe is great any time, anywhere. Made in less than 20 minutes, the key to this bowl is the lip-smacking sauce.
Simply whisk some Sambal Oelek (an Asian chili sauce) with Dijon and honey, coat the shrimp once it’s browned, and the rest is easy peasy.
Warm cauliflower rice (we love frozen), fry up an egg, and top with chives. Who you callin’ shrimp?! This recipe has some seriously big flavor.
Keto, paleo and Whole30-friendly grits?! Yes, they do exist. Made with frozen cauliflower, garlic, ghee, and salt, these grits taste just as rich as their corn-filled counterpart but keep things low carb.
The only other add-ins are Cajun-spiced shrimp and chopped parsley. Fast, easy, and flavorful, this dish makes the perfect last minute dinner bowl or even a speedy lunch (if you have access to a kitchen).
One of our favorite things about eating low carb: You don’t have to sacrifice creamy sauces — especially the cheesy ones.
Made with half and half, Parmesan, white wine, and butter, this sauce is as savory as it gets (and is the perfect vehicle for loads of wilted spinach).
Pour over zucchini noodles, fill in half a spaghetti squash, or if you’re craving some surf and turf, top on steak. Though many recipes do fine with frozen shrimp, we say go fresh, as they soak up more of the garlicky flavor.
It wouldn’t be a proper shrimp list if there wasn’t at least one recipe for shrimp scampi. Though we love indulging in the decadent seafood dish as is (piled high on pasta), we love that this lighter recipe means we can enjoy it even more.
Zucchini noodles add just the right amount of crunch, while the shallots, garlic, white wine, butter, red chili flakes, and lemon give the dish that scampi flavor we know and love.
And did we mention it takes less than 30 minutes to make? Welcome to (shrimp-filled) heaven.
Here’s another take on shrimp scampi, this time with spaghetti squash as the “pasta” instead of noodles.
The key to this recipe is the garlic. (Never enough garlic, amiright?) Let it roast in the butter until it turns light brown before adding the shrimp.
Also, be sure to save the spaghetti squash to cook until right at the very end. It doesn’t take a lot of time to cook, but you’ll still get the perfect combo of flavors.
First, heat one tablespoon olive oil in a large skillet over medium high heat and cook down the peppers, onion and celery until softened, about 5 minutes.
Next, add the garlic and cook another minute, until you can smell that gorgeous garlic.
Stir in the butter, tomato sauce, Cajun seasonings, Worcestershire, vinegar, hot sauce and sweet chili sauce. Adjust with salt and pepper.
Bring to a quick boil, then reduce heat and simmer for at least 15 minutes. You can simmer longer to develop more flavor.
Add the shrimp and tuck them into the sauce. Simmer about 5 minutes to cook the shrimp, stirring here and there, or until the shrimp turn pink and are cooked through.
Remove from heat and stir in the lemon juice.
Garnish and serve.
BOOM! DONE! Easy Cajun cooking, right? I love easy. And spicy.
It is a really easy recipe that combines pasta with pieces of chicken in a creamy sauce that is seasoned with creole seasoning and tomatoes. The chicken is tossed with creole seasoning before you brown it. Then you add in diced tomatoes, more seasoning, heavy cream and Parmesan cheese. It all simmers until everything is cooked and the sauce is thick. Then toss with pasta and it is done. Super easy and so good!
In the middle of winter when fresh tomatoes are not all that great, I like to use petite diced tomatoes from a can. They are fresh tasting and work great in this recipe.
This Cajun pasta gets dinner on the table in just minutes. The sauce sauce cooks while the pasta boils, so it is all done about the same time. You can not ask for easier than that! And if you like things spicy you can use even more creole seasoning.
Learn how to make the best tender and juicy shrimp at home! This recipe makes the BEST and most DELICIOUS cajun blackened shrimp in just 10 minutes. Serve this mouth-watering shrimp on tacos, burrito bowls, salads, or rice! In case you haven&rsquot noticed, I&rsquom a little obsessed with shrimp. We make shrimp at least once a week because it cooks quickly and is great on pretty much anything. I always have a bag of frozen shrimp in the freezer for the times when you just need a quick and healthy meal in minutes.
This cajun blackened shrimp recipe is one of the best and my absolute favorite ways to cook shrimp. The spice mixture sticks to the shrimp and gives it a crusty outside that is loaded with flavor. This shrimp recipe can be grilled, baked or cooked right on your stove-top. My favorite is the stove-top method because it&rsquos no mess or fuss, quick, and just one pan to clean!
The trick to cooking perfect shrimp is to heat the pan until it&rsquos hot and steamy. Another important step is not to over-crowd the pan. You want the shrimp to cook quickly and char on the outside without turning them into rubber. A good minute or two on each side in a hot pan is more than enough time. Also, don&rsquot forget the shrimp will continue to cook after you remove it from the heat.
Our Cajun chicken pasta is spicy, creamy and totally delicious - great weeknight dinner
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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