Instructions-

• Begin by heating 3 tablespoons of olive oil in a large frying pan over medium heat. Introduce the finely chopped garlic and sprinkle in the chilli flakes, allowing them to mix in the oil.

• While the oil heats, bring a pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until it reaches the perfect al dente texture. Don't forget to reserve a cup of pasta water before draining – a secret ingredient for making a silky sauce.

• Peel the King Prawns with precision, removing the shells and deveining them if necessary.

• Once the garlic and chilli have mixed in the oil, add the peeled King Prawns and the refreshing lemon juice to the skillet. Sauté the prawns with care, allowing them to turn pink.

• Introduce the cooked spaghetti to the skillet, along with a splash of the reserved pasta water.

• Elevate the dish by adding the grated Parmesan cheese. Mix it gently into the pasta, creating a creamy consistency that coats each strand.

• Garnish with fresh chopped parsley for a bit of colour. Feel free to sprinkle more lemon zest or juice to add to the citrus taste.