Prepare the prawns: Pat the prawns completely dry with kitchen paper. In a small bowl, toss them with half of the smoked paprika, a pinch of cayenne, and a little salt. The prawns should look evenly dusted and smell faintly of spice. Set aside while you start the pasta.

Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add your fettuccine and cook until al dente, usually about 1 minute less than the packet suggests. You’ll hear the pasta clatter against the pot as it goes in; that’s a good sound. Reserve a mugful of the starchy pasta water before draining.

Sear the prawns: While the pasta cooks, heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Add the prawns in a single layer—don’t crowd them, or they’ll steam. Listen for the immediate sizzle. Cook for 90 seconds per side, until they turn a vibrant pink with a golden-brown crust and feel firm to the touch. Transfer them to a clean plate.

Build the base: Reduce the heat to medium. Add the butter to the same pan; watch it melt and foam gently. Tip in the diced onion and sliced red pepper. Stir, and you’ll smell the sweetness begin to release. Cook for 4-5 minutes until the onion is translucent and the pepper has softened, the edges just beginning to catch colour.

Bloom the spices: Add the minced garlic, remaining smoked paprika, cayenne, oregano, thyme, and black pepper. Stir constantly for about 45 seconds. The kitchen will fill with a warm, smoky perfume, and the garlic should be fragrant but not browned. Add the tomato paste and stir for another minute, watching it darken slightly as it cooks.

Create the sauce: Pour in the chicken stock, using a wooden spoon to scrape up all the browned bits from the bottom of the pan—that’s pure flavour. Let it simmer for 2 minutes until it reduces slightly and looks glossy. Stir in the double cream, and watch the colour shift from a deep brick red to a beautiful, creamy coral. Let it bubble gently for 3-4 minutes until it thickens enough to coat the back of your spoon.

Bring it together: Add the drained pasta and the seared prawns to the pan. Use tongs to toss everything thoroughly, coating every strand of pasta in that luscious sauce. If it seems a little thick, add a splash of the reserved pasta water—it will loosen the sauce and help it cling. Taste and adjust salt and cayenne. The pasta should look glossy and the prawns should be nestled throughout.

Rest and serve: Let the pan sit off the heat for 2-3 minutes. This brief rest allows the flavours to meld and the sauce to settle into the pasta. Serve immediately in warmed bowls, garnished with a generous sprinkle of fresh parsley. The steam rising from the bowl will carry that final, aromatic note.