Make pasta as per package instructions, saving 1/2 cup of pasta water before draining the pasta.

Meanwhile, heat olive oil in a large pan over medium-hight heat. Add cherry tomatoes and cook, stirring occasionally for 5 minutes. Add garlic and stir constantly for 2 minutes until garlic softens, but doesn't turn brown. Add wine and cook for 2-3 minutes until the majority of liquid disappears.

At this point, squish tomatoes with the back of a spoon until they burst and release some of their liquid. Add prawns and cook for 1-2 minutes on each side (until they turn from pink to white).

Add lemon perserve, parsley, pasta, and pasta water. Toss until pasta is coated with sauce.