Creamy Cajun prawn linguine
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  • Prep time 30 '
  • Total time 30 '


  • 300 g linguini
  • 100 g chorizo sausage, sliced
  • 600 g prawns, peeled and deveined
  • 2 tbsp Cajun seasoning
  • salt and black pepper
  • 1 green pepper, deseeded and chopped into small pieces
  • 2 garlic cloves, crushed
  • 280 g Philadelphia Light
  • 200 ml whole milk
  • 100 g grated Parmesan
  • A handful of fresh parsley, chopped


  • Bring a pot of salted water to the boil and cook the linguine according to the package instructions.
  • Add the chorizo and pepper to a large saucepan over a medium-high heat. Cook for four minutes, stirring frequently, until the chorizo is crisp and has released its oils. Remove from the pan, leaving about one tablespoon of oil in the pan.
  • Pat the prawns dry with kitchen paper, then toss with the Cajun seasoning, salt and pepper until coated.
  • Add the prawns to the hot pan and cook for one minute per side until pink and curled. Add the garlic and cook for 30 seconds. Remove the garlic and prawns from the pan and set aside with the chorizo and peppers.
  • Reduce the heat and stir in the cream cheese until melted. Whisk in the milk and bring to a simmer until the sauce thickens slightly.
  • Stir in the Parmesan, chorizo, peppers and prawns. Season with black pepper.
  • Drain the linguine, reserving a bit of the pasta water. Stir the pasta into the sauce, adding a bit of the water to thin it out if needed. Serve hot with a sprinkling of parsley.


Nutritional Information

Typical values Per Serving
Energy 2035.2 kj
Energy 486.0 kcal
Fat 20.3 g
Carb 35.9 g
Protein 43.8 g
Saturated fat 10.4 g
Salt 0.8 g
Dietary fibre 0.4 g
Sugars 5.0 g