Creamy King Prawn Linguine

Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente. Reserve about 125 ml of the pasta water, then drain the linguine.

While the pasta cooks, heat 1 tablespoon of the cooking oil in a large frying pan over medium-high heat. Season the prawns with salt and black pepper and cook for 2–3 minutes, turning once, until pink and just cooked through. Transfer to a plate.

Add the remaining oil to the same pan. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and cherry tomatoes and cook for another 2–3 minutes until fragrant and the tomatoes begin to soften.

Reduce the heat to medium-low. Pour in the cooking cream and bring it to a gentle simmer. Stir in the grated Parmesan until melted and smooth. Season with black pepper and a little salt if needed.

Add the drained linguine to the creamy sauce and toss thoroughly to coat. Add a splash of the reserved pasta water as needed until the sauce is silky and clings to the pasta. Stir through half of the chopped parsley.

Return the cooked king prawns to the pan and toss gently for about 1 minute, just until heated through. Scatter over the remaining parsley and serve immediately with extra Parmesan and black pepper if desired.