Cook the linguine in boiling salted water until tender. Drain, keeping a cup of the cooking water.
Meanwhile, cook the garlic gently in 2 tbsp olive oil for 3 minutes. Add the chilli flakes and paprika and stir for a minute then tip in the prawns. Cook for 2-3 minutes until pink and just cooked through.
Add the lemon juice, drained linguine and a few tbsp of the pasta cooking water. Season and toss everything together, then stir through the parsley and serve.