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Cook the pasta according to the packet instructions, less 1 minute. Drain and set aside, reserving ½ cup (125 ml) of the pasta water.
Meanwhile, add the prawns to a medium bowl along with the sweet paprika, salt, pepper and olive oil. Toss to coat. Do not leave the prawns for longer than 20 minutes – only marinate them once you are ready to cook them.
Heat a large, deep pan over medium–high heat. Cook the prawns in batches (don’t overcrowd the pan), cooking for a total of 1 minute per side. Remove the prawns from the pan and set them aside on a plate.
To the same pan, add the olive oil and the garlic and cook, stirring, for 30 seconds.
Add the white wine and cook, stirring, for 1–2 minutes until the wine has mostly evaporated.
Add the butter and, when it’s just melted, add the lemon juice, cooked prawns, cooked pasta and reserved pasta water. Toss to coat the ingredients in the butter mixture.
Stir the parsley through and season with salt and pepper to taste.
Divide the pasta across four bowls, sprinkle with parmesan, extra parsley and serve with lemon wedges.