• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the breadcrumbs. Season with salt and pepper.
• Fry, stirring regularly, until lightly toasted, 3-4 mins.
• Once cooked, transfer to a bowl and set aside. 

TIP: Watch them like a hawk as they can burn easily.

• Return the (now empty) pan to medium-high heat with a drizzle of oil.
• Once hot, add the prawns. Season with salt and pepper.
• Fry until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Add the garlic and Cajun spice mix to the pan.
• Cook, stirring, until fragrant, 1 min.
• Stir in the creme fraiche, stock powder, tomato paste, ½ tsp sugar and 75ml water (double both for 4p).
• Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

• While the sauce simmers, quarter the lemon.
• Once the sauce has thickened, stir in the peas, cheese and 1 tbsp butter (double for 4p).
• Cook until the butter has melted and the peas are piping hot, 1 min.
• Season to taste with salt and pepper. Add a good squeeze of lemon juice.
• Remove from the heat and carefully stir the cooked pasta into the sauce.

TIP: Loosen the sauce with a splash of water if required.

• Share the creamy prawn and pea rigatoni between bowls.
• Sprinkle the crispy crumb over the top.
• Serve with any remaining lemon wedges alongisde for squeezing over.