- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pan, heat the olive oil and butter over medium-high heat. Add the garlic and cook for 1 minute until fragrant. Add the prawns and season with smoked paprika, sweet paprika, chilli flakes, salt, and pepper. Cook for 2-3 minutes on each side until the prawns are pink and opaque. Remove the prawns from the pan and set them aside.
- Add the chicken stock and bring to a simmer. Reduce the heat to medium-low and stir in the cream. Let the sauce simmer for a couple of minutes until it thickens slightly.
- Stir in the prawns and Parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper if needed.
- Divide the pasta onto serving plates. Top with the creamy prawns. Serve with rocket alongside and garnish with chopped parsley.
