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Add pasta to salted boiling water and cook until al dente.
Pat prawns dry and season all over with a pinch of salt and pepper.
Add a drizzle of oil to a large pan over medium-high heat. Add the prawns and fry each side for a minute or so until light golden and just cooked through the centre. Remove and lower heat to medium.
Melt in butter then add shallot and chilli. Fry until soft and just starting to pick up colour, then add in garlic and fry for another minute. Pour in the wine and simmer for a few mins until mostly evaporated, deglazing the pan with your wooden spoon as necessary.
Pour in the cream then stir in parsley, parmesan and salt & pepper to taste. Simmer for a couple of mins until it begins to thicken, then use your tongs to transfer the cooked pasta straight from the pot into the sauce. Toss to combine, then toss in the prawns. Use the leftover pasta water to thin out the sauce as needed. If you add too water pasta water, just continue tossing until the sauce thickens and clings to the pasta.
Serve up with extra parsley/parmesan if desired!