Creamy Cajun Prawn Linguine with a Spicy Buffalo Style Sauce

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!

Ingredients:

• 300 g (10.5oz) dried linguine
• 2 tablespoons 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 tablespoon Cajun seasoning
• 3 tablespoons hot pepper sauce - I use Franks hot sauce
• 1 tablespoon cider vinegar
• 1 tablespoon Worcestershire sauce
• 120 ml (½ cup) double cream (heavy cream)
• 75 g (¾ cup) grated parmesan

To Serve

• Grated parmesan
• Black pepper
• Finely chopped curly parsley

Instructions:

1. Cook the linguine in a large pan of boiling salted water, as per the pack instructions.

2. Once cooked, drain, reserving half a cup of the pasta cooking water.

3. Meanwhile, heat the oil in a large frying pan (large skillet), over a medium heat.

4. Add the onion, red pepper, jalapeno and garlic, and fry for 5 minutes, stirring often, until the onion starting to soften.

5. 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.

6. Add the hot pepper sauce, cider vinegar, Worcestershire sauce and cream.

7. Stir together and bring to a gentle simmer, then stir in the parmesan.

8. By now the linguine should be ready. Add to the pan, along with a good splash (about 4-6 tablespoons) of the pasta cooking water.

9. 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.

10. Turn off the heat and divide between bowls. Top with grated parmesan, black pepper and parsley before serving.