In a large frying pan, heat the garlic-infused oil. Add the red chilli for a minute or so.
Add the cherry tomatoes, lemon juice and white wine and simmer on a low heat.
While the tomatoes soften, cook the Garofalo pasta in a saucepan of boiling water for 9 minutes.
While the pasta cooks, and once the wine has cooked off slightly, add the king prawns and season well.
Once the prawns are pink in colour, season well then stir in the creme fraiche and chopped parsley. Mix in the cooked pasta and serve.
Top with any leftover parsley to decorate, and enjoy with a glass of white wine.