Cook pasta according to packet instructions, to al dente and reserve ¼ cup of pasta cooking water. (note 5)
Whilst pasta is cooking, marinate the prawns by adding ⅓ of minced garlic, 1 tablespoon of olive oil, salt and pepper to the prawns. Mix thoroughly and set aside for 3 - 5 minutes.
In a large, non-stick pan or skillet, add remaining olive oil and garlic and cook on medium heat for 1 - 2 minutes or until garlic fragrant.
Add marinated prawns into the pan and turn the heat up to medium-high. Turn the prawns over after 1 minute with a pair of tongs. Cook the other side for another minute.
Add cherry tomatoes into the pan and mix for 1 minute. Remove the prawns from the pan and set aside.
Pour stock (or white wine if using) into the pan and reduce by half. Keep the heat on high.
Pour heavy/thickened cream in and immediately reduce heat down to low and bring to a simmer.
Add prawns back into the pan together with cooked pasta. Season with salt and pepper to taste. Mix thoroughly. Add a little pasta cooking water if needed. (note 5)
To serve, sprinkle parsley and lots of parmesan cheese!