Cook the pasta: Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining. 

Cook the prawns: Heat the olive oil and butter in a large frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes per side, until cooked through and lightly golden. Remove from the pan and set aside.

Build the sauce: Reduce the heat and add the garlic to the same pan. Cook for about 30 seconds, then add the lemon zest and juice. Stir in the cream and simmer gently for 1–2 minutes.

Add the Parmesan: Stir in the Parmesan and gradually add the reserved pasta water, stirring until you have a smooth, creamy sauce. Season with black pepper and a little salt if needed.

Combine: Add the cooked pasta to the pan and toss well to coat. Return the prawns to the pan and gently toss through.

Serve: Sprinkle with fresh parsley, extra Parmesan and a little lemon zest. Serve immediately with lemon wedges.

Tip: For a richer seafood flavour, you can briefly sauté the prawn heads in the pan before cooking the prawns, pressing gently on them with a spoon to release their juices. Remove the heads before making the sauce, or leave them on for a more dramatic presentation.

Cook the pasta: Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta water before draining. 

Cook the prawns: Heat the olive oil and butter in a large frying pan over medium-high heat. Add the prawns and cook for 2–3 minutes per side, until cooked through and lightly golden. Remove from the pan and set aside.

Build the sauce: Reduce the heat and add the garlic to the same pan. Cook for about 30 seconds, then add the lemon zest and juice. Stir in the cream and simmer gently for 1–2 minutes.

Add the Parmesan: Stir in the Parmesan and gradually add the reserved pasta water, stirring until you have a smooth, creamy sauce. Season with black pepper and a little salt if needed.

Combine: Add the cooked pasta to the pan and toss well to coat. Return the prawns to the pan and gently toss through.

Serve: Sprinkle with fresh parsley, extra Parmesan and a little lemon zest. Serve immediately with lemon wedges.

Tip: For a richer seafood flavour, you can briefly sauté the prawn heads in the pan before cooking the prawns, pressing gently on them with a spoon to release their juices. Remove the heads before making the sauce, or leave them on for a more dramatic presentation.