Bring a pot full of salted water to the boil over high heat. Add the pasta and cook according to packet instructions until al dente. Reserve 1 cup of cooking water, then drain the pasta.  

Butterfly the top end of the prawns and place into a mixing bowl with the lemon zest and half of the oregano and half of the garlic. Toss to combine.  

Heat a large frying pan with the olive oil over medium heat. Add the prawns and cook, tossing, for 3 minutes, until cooked through. Remove and set aside.  

Keeping the pan over medium heat, add the onions and remaining garlic and cook, stirring, for 2-3 minutes, until fragrant.  

Add the tomato paste and cook for 1 minute.  

Carefully add the vodka and cook for 3 mins until you can no longer smell the alcohol. Note: there may be flames with the vodka – so be careful!  

Add the pasta sauce and stir through. Simmer for 5 minutes, until reduced by half. Add the cream and the remaining oregano. Continue to cook for another 10 minutes, stirring regularly. Give the sauce a taste and add salt and pepper to your liking.  

Add the Parmesan, lemon juice, cooked pasta, prawns and ¼ cup pasta cooking water. Toss to combine well.  

Divide between bowls to serve. Garnish with some basil leaves, if you like.