Season the prawns – Combine the prawns, paprika, salt and pepper in a small bowl. Toss to coat.

Cook the pasta – Cook the spaghetti as per the packet instructions, minus 1 minute, and reserve 1 cup (250 ml) of the cooking water (take it out of the pot using a ladle or mug before draining the pasta).

Cook the prawns – Meanwhile, heat 2 tablespoons of olive oil in a large, heavy-based frying pan. Once hot, add the prawns and cook for 1 minute on each side. Remove the prawns from the pan and set aside.

Make the sauce – Add 2 tablespoons of olive oil, the garlic and red onion to the same pan. Stir for 30 seconds until fragrant. Add ½ cup (125 ml) of the pasta cooking water.

Add the cherry tomatoes, season with salt and pepper and cook for 2–3 minutes. Squash the tomatoes with the back of a fork to release their juices.

Add the tomato paste and the remaining ½ cup (125 ml) of pasta cooking water and stir to combine.

Add the pasta – Drain the spaghetti and toss it through the sauce.

Stir through the parmesan.

Add the prawns – Add the prawns to the pan, stir through the parsley and serve immediately.

Serve – Sprinkle with extra parmesan and salt, if desired, then serve.