Creamy Lemon Garlic Prawn Pasta

Cook the spaghetti according to the instructions on the packet until al dente. Drain it and set it aside

In a large frying pan, heat the olive oil over medium high heat. Add the garlic and cook until fragrant but not browned.

Add the prawns, season with salt and pepper and sauté them until they turn pink.

Add the cherry tomatoes and cook for a few more minutes until the tomatoes start to burst.

Add the heavy cream and lemon juice and simmer until the sauce thickens.

Stir in the cooked spaghetti. Let it cook all together for a few minutes so that the spaghetti absorbs the creamy sauce.

Garnish with chopped parsley and sprinkle with parmesan cheese before serving.