1. Cook the pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. Sauté the prawns:
In a large skillet, melt 1 tbsp of butter over medium heat. Add the prawns and season with salt, pepper, and paprika. Cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.

3. Make the garlic cream sauce:
In the same skillet, add the remaining butter and sauté the garlic for about 1 minute until fragrant. Pour in the white wine (or broth) and let it simmer for 2–3 minutes to reduce slightly.

4. Add the cream and cheese:
Stir in the heavy cream and bring it to a simmer. Once the cream starts to thicken (about 3–4 minutes), add the grated Parmesan cheese and stir until melted and smooth.

5. Combine the pasta and prawns:
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency. Stir in the prawns, lemon juice, and adjust seasoning with more salt and pepper if needed.

6. Serve:
Serve the creamy garlic prawn pasta in bowls, garnished with freshly chopped parsley.

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