Cajun Blackening Spice
Combine well and set aside. Yields about 2/3 c. Store unused portion in airtight container for later use on steaks, chicken and seafood. If desired, substitute favorite Cajun seasoning.
Bring a pot of salted water to a boil. Boil pasta until al dente, approx. 3 min. Drain and toss with 2 T olive oil. Keep warm.
Meanwhile, melt butter with 2 T oil over medium heat in large skillet. Season prawns with 1 T Cajun Blackening Spice (reserve remainder). Sauté prawns in skillet until almost cooked through, 2 min. Remove prawns and add bell peppers and onion to pan. Cook quickly, tossing until slightly softened, 2 min. Add garlic, cooking 1 min more. Remove vegetables; reserve with prawns.
On high heat, add wine to same skillet, reduce slightly. Add broth, reduce by half. Add cream, cook until slightly thickened. Stir in tomatoes with juice, Parmesan, parsley, prawns and vegetables, bringing all to a simmer. Taste and season with hot sauce, salt, pepper and Cajun Blackening Spice, as desired. Toss immediately with cooked fettuccine and serve with warm, crusty bread and beer.
* Chef’s tip: Sautéing is a quick cooking method. For best results, have all ingredients prepared, measured and ready beforehand.