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- Bring a large pan of salted water to a boil and cook the pasta according to package instructions until just al dente.
- Meanwhile, season the steaks generously with salt, black pepper and 2-3 teaspoons of Cajun seasoning.
- Heat two tablespoons of the rapeseed oil in a large, heavy pan over a medium-high heat. Cook the steaks for four minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and set aside to rest.
- Add the remaining tablespoon of oil to the pan. Season the prawns generously with salt, pepper and Cajun seasoning. Add to the pan and cook for two minutes or until pink and opaque. Remove to a bowl and set aside.
- Add the onion and peppers to the pan and cook for 2-3 minutes until golden brown but still crisp. Add the garlic and cook for 30 seconds. Transfer the vegetables to the bowl with the prawns and set aside.
- Place the pan over a high heat and add the wine and chicken stock. Allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the using a wooden spoon.
- Turn the heat to medium-low and add the cream, stirring constantly. Cook the sauce for 2-3 minutes, until slightly thickened. Taste and add salt and pepper as needed.
- Slice the steaks against the grain. Add to the sauce along with any juices from their plate. Add the prawns and vegetables.
- Add the cooked pasta and toss to combine. Divide amongst bowls and serve immediately.
Per Serving: 736kcals, 22.4g fat (4.5g saturated), 58.6g carbs (2.9g sugars), 64.9g protein, 2.3g fibre, 0.681g sodium
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Gambas al ajillo