Cajun pasta with shrimp

• 300 g pasta (penne, fettuccine or farfalle)
• 400 g large raw shrimps, peeled, cleaned and tailed (about 24 pieces)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 4 teaspoons The Spice Club Cajun mix
• 3 cloves garlic, finely chopped
• 100 ml chicken stock
• 1 teaspoon sugar or honey (optional)
• 2 Roma tomatoes, diced
• 1 tablespoon tomato puree
• 250 ml sour cream (light)
• 100g grated Parmesan, plus extra for serving
• Bunch of flat-leaf parsley, finely chopped, for serving

Cook the pasta:

Cook pasta in water according to package directions until al dente. Drain and set aside.

Prepare the shrimp:

Mix the shrimp with 2 tablespoons of olive oil, lemon juice and The Spice Club Cajun mix. Let this marinate for at least 10 minutes.

Fry the shrimps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.

Make the sauce:

Add the garlic to the pan and fry briefly until fragrant. Add the chicken stock, diced tomatoes and tomato puree. Let simmer for 5 minutes.

Add the sour cream and Parmesan. Stir until the cheese has melted and the sauce has thickened.

Combine and serve:

Add the cooked pasta and shrimp to the sauce and stir well. Garnish with extra Parmesan and parsley. Serve immediately and enjoy!