a) Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and Cajun spice mix (add less if you'd prefer things milder) and fry until fragrant, 1 min. 

a) Once fragrant, stir through the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

b) Bring the sauce to a boil, then lower to a simmer until thickened, 3-4 mins.

a) Once the sauce is thickened, stir in the prawns and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once the prawns are cooked, stir through the peas, cooked pasta and butter (see pantry for amount) until the butter has melted, 1 min more.

a) Taste and season with salt and pepper if you feel it needs it.

b) Share your Cajun prawn pasta between your bowls.

Enjoy! 

Step 2 MOD: If you’re doubling up on king prawns, cook the recipe in the same way.