Ingredients:

200g (7oz) penne pasta

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, sliced

200g (7oz) raw king prawns, peeled and deveined

1 tablespoon Cajun seasoning

150ml (⅔ cup) double cream

100ml (½ cup) chicken stock

50g (¼ cup) grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and sliced red bell pepper to the pan and cook for another 2-3 minutes.

Add the prawns to the pan along with the Cajun seasoning. Cook until the prawns turn pink and are cooked through, about 3-4 minutes.

Pour in the double cream and chicken stock, stirring to combine. Bring to a gentle simmer.

Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt and pepper to taste.

Toss the cooked pasta with the creamy Cajun prawn sauce until well coated.

Serve immediately, garnished with fresh chopped parsley.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 450 kcal | Servings: 4 servings