In a mixing bowl, combine thawed prawns with minced garlic, paprika, salt, and black pepper. Let sit for 5 minutes.

Bring a large pot of salted water to a boil. Cook linguine or spaghetti until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

Heat a non-stick skillet over medium-high heat and add olive oil. Sear prawns for about 1 minute on each side until pink and opaque.

In the same pan, add more olive oil, fresh garlic, and tomato paste. Sauté for 1-2 minutes until fragrant.

Add diced tomatoes, chilli flakes, and brown sugar. Simmer for about 10 minutes, stirring occasionally.

Return prawns to the pan, add chopped parsley, and mix in drained pasta with a splash of reserved pasta water.

Adjust seasoning and serve with additional parsley, olive oil drizzle, and optional Parmesan cheese.