Bring a large pot of generously salted water to a rolling boil. You want it salty like the sea—this is your only chance to season the pasta from within. Add the fettuccine and cook it two minutes less than the packet suggests; it should be very al dente, with a white, chalky centre when you bite into it. Reserve a mugful of the starchy pasta water before draining.

While the pasta boils, pat the prawns completely dry with kitchen paper. Any moisture will stop them from browning. Season them with a pinch of salt and a crack of black pepper. Heat the olive oil in a large frying pan over a medium-high flame until it shimmers and a single prawn sizzles immediately on contact.

Sear the prawns in a single layer for 90 seconds per side. You’ll see the underside turn a deep golden-orange, and the edges will crisp slightly. They should smell sweet and briny. Remove them to a plate—they won’t be fully cooked through, and that’s fine; they’ll finish in the sauce.

Lower the heat to medium and add the butter to the same pan. Watch it melt, foam, and turn a light nutty brown. When you catch a toasty, hazelnut-like aroma, tip in the minced garlic. Stir constantly for 45 seconds until the garlic is fragrant and just beginning to soften—do not let it go brown, or it will turn bitter.

Spoon in the tomato paste and smoked paprika. Stir them into the butter-garlic mixture for a full minute. The paste will darken to a rusty brick-red and smell deeply savoury. Pour in the chicken stock and let it bubble for two minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Reduce the heat to low and pour in the double cream. Stir gently until the sauce is a uniform pale coral colour. Add the lemon zest and a pinch of salt. Let it simmer quietly for three minutes—you’ll see small bubbles breaking the surface, and the sauce will thicken enough to coat the back of a spoon.

Add the drained pasta directly to the pan, along with a splash of the reserved pasta water. Use tongs to toss and turn the pasta, coating every strand in the creamy sauce. The sauce will look quite loose at first, but it will tighten as the pasta absorbs it. If it feels too thick, add another splash of pasta water.

Return the prawns (and any juices from the plate) to the pan. Sprinkle over the grated Parmesan and squeeze in the lemon juice. Toss everything together over low heat for 60 seconds—the cheese will melt into the sauce, and the prawns will finish cooking, turning pink and firm. Taste and adjust seasoning with salt and pepper.