Prepare the prawns: Pat the prawns completely dry with kitchen paper. This step is crucial for a good sear. In a medium bowl, toss the prawns with the Cajun seasoning, smoked paprika, cayenne, oregano, thyme, black pepper, and salt. You should see the spices coating each prawn evenly, creating a vibrant, reddish-brown crust.

Heat the pan: Place a large frying pan or skillet over medium-high heat. Add the butter and let it melt completely. You’ll hear a gentle sizzle and see the butter foam slightly before subsiding. The moment the foam settles and the butter smells nutty, you are ready.

Sear the prawns: Carefully add the seasoned prawns to the hot butter in a single layer. Do not overcrowd the pan; cook in two batches if needed. You should hear a loud, satisfying sizzle. Let them cook undisturbed for 1½ to 2 minutes. The underside will turn a beautiful golden-brown and the edges of the prawns will begin to curl and turn opaque.

Flip and add garlic: Flip each prawn using tongs. The cooked side should be a deep, caramelised orange-brown. Sprinkle the minced garlic over the prawns. Stir gently for 30 seconds, until the garlic becomes fragrant and softens. The aroma will fill your kitchen with a rich, savoury scent.

Create the sauce: Push the prawns to one side of the pan. Add the tomato paste to the empty space and stir it into the butter for about 30 seconds. This cooks out the raw taste and deepens the colour to a rich, brick red. Pour in the chicken stock and lemon juice, stirring everything together. The sauce will bubble and thicken slightly, turning a glossy, deep amber colour.

Finish and rest: Toss the prawns in the sauce to coat them evenly. Remove the pan from the heat immediately. Let the prawns rest in the pan for 1 minute. This resting time allows the juices to redistribute, ensuring each bite is moist. The sauce will look thick and luscious, clinging to every curve of the prawns.

Garnish and serve: Sprinkle the chopped fresh parsley over the top. The bright green flecks against the rich, buttery sauce create a beautiful contrast. Serve immediately while the prawns are still hot and the butter sauce is perfectly fluid.