Creamy Cajun Prawn (Shrimp) Pasta

Instructions

To a small bowl, add all the ingredients for the spice mix. Mix well and set aside. Cook the pasta as per the packet instructions, less 1 minute - it will finish cooking when combined with the sauce. Reserve 1⁄2 cup (125 ml) of the cooking water (use a ladle or mug to scoop it out before draining). Drain and rinse the pasta with cold water (this stops the pasta overcooking and sticking together). Set aside. Sprinkle half of the Cajun spice mix over the prawns. Add 1 tablespoon of the olive oil. Toss to coat. Heat the remaining 1 tablespoon of olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add the prawns and cook, tossing, for 1-2 minutes until the prawns have just changed colour (they will still be raw in the centre). Remove from the pan using a large spoon and set aside on a plate. To the same pan, add the water if needed to deglaze and scrape up any sticky bits. Cook for 1-2 minutes until most of the water has evaporated. Add the red onion and garlic and cook, stirring, for 1-2 minutes until softened. Add the capsicum and tomato paste and cook, stirring, for 1-2 minutes. Stir in the remaining Cajun spice mix along with the thickened cream. Simmer over medium-low heat, stirring, for 3-4 minutes or until the sauce has thickened slightly. Return the prawns to the pan, along with the baby spinach and stir them through the sauce. Simmer for 1-2 minutes or until the prawns have cooked through and the baby spinach has wilted. Add the parmesan and lemon juice. Season with salt and pepper to taste. Stir through the cooked pasta and add 1 tablespoon at a time of the reserved pasta cooking water to loosen the sauce to your desired consistency, if needed. Serve immediately sprinkled with the extra parmesan.

• sweet paprika Notes: 1 tbsp
• smoked paprika Notes: 1 tsp, optional

  Optional
• garlic powder Notes: 2 tsp
• 11⁄2 tsp dried oregano
• dried thyme Notes: 1 tsp
• 1⁄2 tsp onion powder
• sea salt flakes Notes: 1 tsp
• 1⁄2 tsp freshly cracked black pepper
• 1⁄4 tsp chilli powder Notes: optional

  Optional
• dried rigatoni Notes: 500 g, 1 lb 2 oz
• raw prawns Notes: 500 g, 1 lb 2 oz, shrimp, fresh or thawed if frozen, see note 2, shelled and deveined
• Olive oil Notes: 2 tbsp
• 1⁄4 cup water Notes: 60 ml
• red onion Notes: 1, finely diced
• freshly minced garlic Notes: 1 tbsp
• 1⁄2 cup marinated roasted capsicum strips Notes: 80 g, bell pepper, drained
• 1⁄3 cup tomato paste Notes: 80 g, concentrated puree
• 11⁄2 cups thickened cream Notes: 375 ml, heavy
• 11⁄3 cups baby spinach leaves Notes: 60 g
• freshly grated Parmesan Notes: 1 cup, 100 g, plus extra to serve
• lemon juice Notes: 3 tbsp
• Freshly cracked black pepper Notes: to taste

  Optional