Cajun Marry Me Prawn Pasta

250 g Curly fettuccine*(or regular fettuccine)

300g Raw peeled prawns*, deveined

2 tbsp The Spice People New Orleans Cajun Spice Seasoning

2 tbsp Olive oil

1 large zucchini, thinly sliced into rounds

1 cup semi-sundried tomatoes, drained

300ml thickened cream

To serve:

¼ cup grated Parmesan cheese, to serve

Ground Black pepper, to taste

Bring a large pot of salted water to a boil. Cook curly fettuccine a minute less than
the time recommended on the packet instructions so that it’s quite al dente.
When ready, drain –reserving ¼ cup of the pasta water, and set aside.

Meanwhile, in a bowl, toss the prawns with 1 tablespoon of The Spice People New Orleans
Cajun Spice Rub. Set aside to marinate briefly while preparing the sauce.

Heat 1 tablespoon olive oil in a large skillet or pan over medium–high heat.
Add zucchini slices and cook for 2–3 minutes until slightly coloured and just tender.
Transfer to a bowl, cover with a plate and keep warm.

In the same pan, add the remaining olive oil. Add prawns in a single layer and cook 1–2
minutes per side, until pink on the outside.

Return cooked zucchini to the pan with prawns, add semi-sundried tomatoes and cream to
the pan, stir in remaining New Orleans Cajun Spice Rub and simmer on medium
heat for 5-7 minutes for the sauce to thicken slightly.

Add cooked,drained pasta to the sauce and toss to coat everything in the creamy sauce,
adding a splash of reserved pasta water if needed to loosen the sauce.

Divide between two serving bowls and serve with grated Parmesan cheese and ground
black pepper.

*Notes

If using frozen raw peeled prawns, defrost them in the fridge overnight and drain away
excess water, patting fry with paper towel before seasoning. You can substitute
the prawns with chicken strips or scallops here as well.

Curly fettuccine helps catch more of that luscious Cajun cream sauce, but you can use
regular fettuccine, linguini or penne here instead.