Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.

Prepare the Prawns: While the pasta is cooking, pat the raw prawns thoroughly dry with a paper towel. Season them with a pinch of salt and black pepper. This step is crucial for getting a lovely sear instead of steaming them.

Sauté Aromatics and Prawns: Heat the olive oil (or sun-dried tomato oil) in a large, deep frying pan or skillet over a medium-high heat. Add the seasoned prawns and cook for 1-2 minutes per side, until they turn pink and opaque. Don't overcrowd the pan; cook in two batches if necessary. Remove the prawns from the pan and set them aside.

Build the Sauce Base: Reduce the heat to medium. Add the minced garlic and red chilli flakes to the same pan and sauté for about 30 seconds until fragrant, being careful not to let the garlic burn.

Deglaze and Simmer: Pour in the white wine (or 60ml of stock) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take about 1-2 minutes.

Create the Creamy Sauce: Stir in the chicken stock, double cream, chopped sun-dried tomatoes, and dried oregano. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce is smooth. Season with salt and pepper to your liking. I find that letting the sauce simmer gently for 3-4 minutes really helps the flavours meld together.

Combine Everything: Add the drained linguine and the cooked prawns back into the pan with the sauce. Toss everything together gently until the pasta and prawns are well-coated.

Adjust Consistency: If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water will help emulsify the sauce, making it extra silky.

Finish and Serve: Turn off the heat. Stir through the torn fresh basil leaves. Serve immediately in warm bowls, garnished with a little extra grated Parmesan and a crack of black pepper.