Heat remaining 1/2 tbsp of olive oil, on high heat, in a large deep pan and add prawns. Cook for 2 mins until prawns turn pink, then remove from pan and set aside.

Reduce heat to low and add onion to pan. Sauté for 5 mins, stirring regularly, until onions are soft, then add garlic and cook for a further 2 mins. Add chicken stock, semi-skimmed milk and cajun seasoning. Bring pan to a simmer and reduce sauce for 10-15 mins, stirring regularly. If the milk starts to bubble aggressively, then reduce heat to avoid burning milk.

Bring a large saucepan of lightly salted to water to boil and add penne. Cook until al dente. When draining, it is optional to reserve some pasta water to add to dish before serving.

Once sauce has thickened, stir in cornflour and continue to simmer for 5 mins or until sauce reaches desired consistency. Finally, stir in parmesan before removing from heat. Add penne pasta and chopped parsley, then stir to combine. Add pasta water if you choose to do this step and stir until creamy sauce emulsifies. Best served immediately, but you can also box this up for meal prep.