Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the packet instructions until al dente — you want it to have a slight bite in the centre. Just before draining, scoop out a mugful of the starchy pasta water and set it aside. Drain the pasta in a colander, give it a gentle shake, and leave it to sit.

Season the shrimp: While the pasta boils, pat the prawns dry with kitchen paper. Sprinkle them with 1 tablespoon of the Cajun seasoning and a pinch of salt. Use your hands to toss everything together until each prawn is evenly coated in the deep red, fragrant spice mix.

Cook the shrimp: Heat the olive oil in a large frying pan over a high heat. When the oil shimmers and ripples, carefully add the seasoned prawns in a single layer. Let them cook undisturbed for 90 seconds — you will see the edges turn a beautiful golden pink and hear a satisfying sizzle. Flip each prawn and cook for another 60 seconds until they are opaque, curled, and just firm to the touch. Use a slotted spoon to transfer the prawns to a clean plate, leaving the oil and browned bits in the pan.

Sauté the aromatics: Reduce the heat to medium. Add the diced red and yellow peppers to the pan and cook for 3 minutes, stirring occasionally, until they soften and the edges begin to char slightly. The kitchen will smell sweet and smoky. Add the minced garlic and cook for a further 30 seconds until it becomes fragrant and releases its aroma — be careful not to let it burn.

Build the creamy sauce: Stir in the tomato purée and the remaining ½ tablespoon of Cajun seasoning along with the smoked paprika. Cook for 1 minute, stirring constantly, until the purée darkens to a deeper brick-red colour. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to lift all those tasty caramelised bits. Let it bubble for 2 minutes until reduced slightly.

Finish the sauce: Reduce the heat to low and pour in the double cream. Stir gently until the sauce is a uniform, velvety orange colour. Sprinkle in the grated Parmesan and stir until it melts completely, creating a thick, glossy sauce that coats the back of a spoon. Taste and adjust the seasoning with salt and black pepper.

Bring it all together: Tip the drained pasta into the pan of sauce. Use tongs to toss everything together, ensuring every piece of pasta is coated in that creamy, spiced goodness. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your liking. Gently fold in the cooked prawns and let everything warm through for 1 minute. Sprinkle with fresh parsley and serve immediately.