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! Free printable recipe is available on our site: Ingredients: 300 g () 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. Notes: Can I make it ahead and/or freeze it? I don’t recommend making this dish ahead. Linguine doesn’t reheat well, and there’s a risk of the prawns becoming rubbery upon reheating. Ingredient swaps Swap the linguine for spaghetti, tagliatelle or your favourite short pasta Swap the prawns for small chunks of white fish or salmon (they will take a little longer to cook than prawns, so please do ensure they’re fully cooked). This dish can easily take an extra couple of vegetables. Peas, courgette and mangetout work great. How to scale up and scale down this recipe You can halve or double this recipe, sticking to the same ingredient ratios. If you double the recipe, it may take a couple of minutes longer to soften the onions and peppers. #CookingShow #pastarecipe #spicyfood