Step 1

Cook the linguine in a large pan of boiling salted water, as per the pack instructions.

Step 2

Once cooked, drain, reserving half a cup of the pasta cooking water.

Step 3

Meanwhile, heat the oil in a large frying pan (large skillet), over a medium heat.

Step 4

Add the onion, red pepper, jalapeno, and garlic, and fry for 5 minutes, stirring often, until the onion starts to soften.

Step 5

Add the prawns to the pan and sprinkle the Cajun seasoning on top. Stir together and fry for a further 2 minutes, until they’re just starting to turn pink.

Step 6

Add the hot pepper sauce, cider vinegar, Worcestershire sauce, and cream.

Step 7

Stir together and bring to a gentle simmer, then stir in the parmesan.

Step 8

By now the linguine should be ready. Add to the pan, along with a a good splash (about 4-6 tablespoons) of the pasta cooking water.

Step 9

Stir together, using a set of tongs, until the linguine is coated in the sauce. Add more pasta cooking water if you want to loosen it up further.

Step 10

Turn off the heat and divide between bowls. Top with grated parmesan, black pepper, and parsley before serving.