Louisiana Cajun Prawn Pasta

Prawns seasoned with Louisiana Cajun Seasoning, tossed with pasta in a creamy tomato sauce with red pepper, fresh chilli and garlic. Finished with Parmesan, lemon, fresh herbs and a drizzle of Louisiana Hot Sauce.

Serves 2.

Ingredients

Cajun prawns

• 165g prawns, peeled and deveined

• 1 tsp Louisiana Cajun Seasoning

• 25g butter

• Zest of 1 lemon

Creamy Cajun pasta

• 200g pasta of your choice

• 150ml double cream

• 1 white onion, diced

• 1 red pepper, sliced

• 1 fresh chilli, chopped

• 2 tsp garlic purée

• 2 tsp Louisiana Cajun Seasoning

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 × 400g tin chopped tomatoes

• 30g Parmesan, finely grated

• Juice of 1 lemon

• 10g fresh parsley, chopped

• 1 tbsp olive oil

To finish

• Fresh chives, finely chopped

• Chilli flakes, to taste

• Louisiana Hot Sauce, to taste

• Extra Parmesan, optional

Method

1. Season the prawns

Pat the prawns dry and toss with 1 tsp Louisiana Cajun Seasoning. Set aside while you prepare the pasta.

2. Cook the pasta

Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve a mug of pasta water, then drain.

3. Cook the vegetables

Heat the olive oil in a large frying pan over a medium heat. Add the onion and red pepper and cook for 4–5 minutes until softened. Add the chilli and garlic purée and cook for another minute.

4. Build the Cajun sauce

Stir in the remaining 2 tsp Louisiana Cajun Seasoning, smoked paprika and oregano. Cook for 30 seconds, then add the chopped tomatoes. Simmer for 8–10 minutes until slightly thickened.

Reduce the heat and stir in the double cream and Parmesan. Simmer gently for 2–3 minutes, then stir through the lemon juice and parsley.

5. Cook the prawns

Melt the butter in a separate frying pan over a medium-high heat. Add the prawns and cook, turning as needed, until pink, opaque and cooked through. If using pre-cooked prawns, heat them through gently. Stir in the lemon zest and add Louisiana Hot Sauce to taste.

6. Combine and serve

Toss the drained pasta through the creamy Cajun sauce, adding a splash of reserved pasta water if needed to loosen it. Fold in the prawns and their buttery lemon juices.

Divide between two warm bowls. Finish with chopped chives, chilli flakes, extra Parmesan if you like, and a drizzle of Louisiana Hot Sauce. Serve immediately.