Cook the pasta in salted boiling water according to the packet instructions.

Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion for about 5 minutes, or until it softens.

Add the tomato purée, Cajun spice and prawns. Cook for 2 more minutes, stirring occasionally, until the prawns are pink.

Pour in the stock and add the cream cheese. Stir well and bring to a simmer.

Drain the pasta, reserving some of the pasta cooking water. Add the pasta to the sauce, add the parsley, and toss together until creamy. If it needs loosening, add a splash of the reserved pasta water. If it’s too watery, keep stirring and the starch from the pasta will help thicken it. Taste and adjust the seasoning if needed.

Dish it up and finish with grated Parmesan.