Sauté the aromatics

• Heat the olive oil in a large pan over medium heat.
• Add the garlic, chilli flakes and sun-dried tomatoes and cook until fragrant.

Add the prawns

• Add the prawns and cook until they turn pink, then set them aside on a plate.

Simmer the pasta in one pot

• Add the pasta to the pan with the stock and cream, using the ratio of pasta to liquid.
• Season with salt and pepper and bring to a simmer.
• Cook on medium-high heat, stirring regularly, until the pasta is al dente and the liquid has reduced to a creamy sauce.
• Add the reserved extra stock if the pan dries out before the pasta is done.

Finish and serve

• Return the prawns to the pan with the parmesan and stir until the sauce is glossy.
• Serve straight away.