These prawns get their flavour from a base of shallots and garlic, built up with smoky paprika and a splash of white wine. The whole thing comes together in one pan, which means less washing up and more time to enjoy your dinner.

The smokiness from the paprika works well with the sweetness of the prawns, while the white wine adds a bit of sharpness that cuts through everything nicely. You’ll get the garlic and shallots going first, then add the spices to warm them through before the tomato purée goes in. That step might seem small, but it makes a real difference to the final taste.

King prawns work best here because they hold their shape when you cook them, and butterflying them means they cook evenly and pick up more of the sauce. The whole cooking process takes about ten minutes once you’ve got everything prepped, so it’s handy for busy weeknights when you want something with a bit more flavour than usual.

The wine reduces down and concentrates as it cooks, leaving behind that slightly tangy taste that pairs well with seafood. Fresh coriander at the end brightens everything up, and the lemon juice adds the final bit of acidity that brings all the flavours together properly.

You can serve this over rice if you want something more filling, or with some good crusty bread to mop up the sauce. The sauce is quite light, so it won’t overwhelm the prawns, but it has enough going on to make each bite interesting. The heat from the chilli flakes sits in the background rather than taking over, so you get warmth without too much fire.

This is the sort of dish that looks more complicated than it actually is, which makes it useful when you’re cooking for other people but don’t want to spend ages in the kitchen.