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Begin by boiling a large pot of salted water. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced chillies, sautéing until fragrant (about 2 minutes).
Increase the heat to medium-high, then add the prawns. Season them with salt and pepper. Cook until they are pink and opaque, around 3-4 minutes.
Stir in the halved cherry tomatoes and red pepper flakes (if using). Cook for an additional 2-3 minutes until the tomatoes start to soften.
Add the cooked pasta to the skillet. Toss well to combine all the ingredients, adding reserved pasta water a little at a time to create a light sauce.
Remove the skillet from the heat and sprinkle the pasta with lemon zest and juice. Mix well to combine.
Serve the pasta hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired.