Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds or until fragrant. Add the cherry tomatoes and season with salt. Cook, stirring occasionally, until the tomatoes break down and become soft and saucy.

Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to packet instructions, removing it about 2 minutes before al dente. Drain and set aside.

To the pan with the tomato sauce, add the prawns, Marion’s Crispy Chilli Oil, and paprika. Stir-fry for 2–3 minutes or until the prawns are just cooked through.

Add the drained pasta to the pan and toss everything together. Remove from the heat, then stir in the butter, parmesan cheese, and fresh basil until glossy and well coated.

Serve immediately with extra parmesan, fresh basil, and a sprinkle of chilli flakes if you like a little more heat.