Cook the pasta al dente. Meanwhile, sauté the minced garlic in a large frying pan with a little olive oil without browning it.
Add the prawns and season with salt and pepper. Cook for 2 or 3 minutes on each side. Remove the shrimp from the pan and set aside.
Pour the lemon juice into the pan to deglaze it, add the cream, sprinkle with paprika (adjust the amount according to your taste) and pepper. Stir and let the sauce thicken for a few minutes over low heat.
To finish:
Drain the pasta and toss it into the sauce. Serve immediately with the prawns and a little flat-leaf parsley.
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