Creole-inspired Prawn Rigatoni

• 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.