Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the linguine. Cook according to package directions until al dente (usually around 8-10 minutes). Before draining, reserve about 250ml (a mugful) of the starchy pasta water.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and red bell pepper and cook for 5-7 minutes, stirring occasionally, until they have softened.

Add Garlic and Spices: Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Stir in the Cajun seasoning and cook for 30 seconds to toast the spices and release their aroma.

Cook the Prawns: Add the peeled raw prawns to the pan. Cook for 2-3 minutes, stirring, until they are pink and just opaque. Don't overcook them at this stage, as they will cook a little more in the sauce. Remove the prawns from the pan with a slotted spoon and set them aside on a plate.

Build the Sauce: Pour the chopped tomatoes into the pan, along with the tomato purée. Stir well, scraping up any flavourful bits from the bottom of the pan. Bring to a simmer and let it bubble gently for 5 minutes to reduce slightly and deepen the flavour.

Make it Creamy: Reduce the heat to low and pour in the double cream. What works best for me is stirring it in gently until the sauce is uniform in colour and consistency. Add the grated Parmesan cheese and stir until it has melted completely into the sauce. Season with salt and pepper to your taste.

Combine Everything: Return the cooked prawns to the sauce. Add the drained pasta directly to the pan. Toss everything together, adding a splash (about 60-80ml) of the reserved pasta water to help the sauce emulsify and cling to the pasta. This is the secret to a silky, non-greasy sauce.

Serve Immediately: Divide the Cajun Shrimp Pasta among four warm bowls. Garnish generously with the chopped fresh parsley and an extra grating of Parmesan cheese.