Drain any excess liquid from the prawn meat and pat dry with kitchen paper towel. This will allow the prawns to sear nicely. Season the prawn meat with 1 tablespoon of paprika, 1 teaspoon of dried Italian herbs, salt, and pepper.

Heat oil in a pan on medium-high heat and sear the prawns in batches for around 1 minute per side. Remove them from the pan and set aside.

In the same pan, add butter and sauté the onions and thyme until translucent. Add the garlic and sundried tomatoes and cook for another minute. Add the rest of the paprika and dried Italian herbs, chicken stock granules, ¼ cup of water, and tomato paste. Allow the tomato mixture to cook while stirring to prevent it from burning. You can add a bit more water to deglaze the pan if it gets too dry.

Pour in the cream and stir well. Simmer the sauce for 5 minutes, then stir in the parmesan cheese until fully incorporated in the sauce. Add the seared prawns and spinach to the sauce. When the spinach has wilted, season to taste and top it off with fresh parsley and lemon juice. Serve with fresh ciabatta bread, pasta, or rice.