Cajun Prawn Linguine

Bring a large pan of well-salted water to the boil. Cook the linguine until just al dente, reserving 150 ml of the pasta water before draining.

Warm the olive oil in a wide frying pan over medium heat. Add the onion and pepper and cook for 5 minutes until softened.

Stir in the garlic and Cajun seasoning for 30 seconds, then add the chopped tomatoes and chicken stock. Simmer for 8 minutes until slightly thickened.

Add the prawns and cook for 3–4 minutes, turning once, until pink and opaque. Season with the salt and black pepper.

Toss the drained linguine through the sauce, loosening with a splash of reserved pasta water if needed. Finish with the lemon zest, lemon juice and parsley, then serve.