Creamy Garlic Prawn Spaghetti

a) When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins

b) When the pasta is cooked, reserve some cooking water (see pantry for amount), then drain in a colander and pop back in the pan.

c) Drizzle with oil and stir through to stop it from sticking together.

a) When the pasta has 2-3 mins left, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the courgette and fry until browned and softened, 5-6 mins.

c) Halfway through cooking, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands after handling raw prawns.

c) Stir in the garlic in the final min of cooking and fry until fragrant.

a) Once fragrant, add the reserved pasta water (see pantry for amount) and veg stock paste to the prawns.

b) Stir and bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Stir in the creme fraiche, cooked pasta, peas and hard Italian style cheese until combined.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

c) Stir through half of the chilli flakes (add less if you'd prefer things milder).