Method

• Bring pot full of salted water to the boil over high heat. Add pasta and cook according to packet instructions until al dente. Reserve 1 cup of cooking water, then drain pasta.
• Butterfly top end of prawns and place into mixing bowl with lemon zest and half of oregano and half of garlic. Toss to combine.
• Heat large frying pan with olive oil over medium heat. Add prawns and cook, tossing for 3 minutes, until cooked through. Remove and set aside.
• Keeping pan over medium heat, add onion and remaining garlic and cook, stirring for 2-3 minutes, until fragrant.
• Add tomato paste and cook for 1 minute.
• Carefully add vodka and cook for 3 minutes until you can no longer smell alcohol. Note: there may be flames with vodka – so be careful at all times!
• Add pasta sauce and stir through. Simmer for 5 minutes until reduced by half. Add cream and remaining oregano. Continue to cook for another 10 minutes, stirring regularly. Add salt and pepper to your liking.
• Add parmesan, lemon juice, cooked pasta, prawns and 1⁄4 cup pasta cooking water. Toss to combine well.
• Divide between bowls to serve. Garnish with basil leaves, if you like.