Squeeze the garlic and fry it with oil in a not-too-small pan. Add the prawns and fry for 2-3 minutes. They do not necessarily have to be thawed, you just have to note that frozen shrimp may produce more liquid.
Wash the tomatoes, cut in half and remove the hard part from the stalk and also add and fry briefly. Should the shell come off, collect it. Stir in a little tomato paste and deglaze everything with the whipped cream. Simmer on a low level.
Season to taste with freshly ground pepper, salt, paprika powder and chilli flakes. I still season with some broth and dried parsley.
The best go with (tape) noodles, which you can cook parallel to the sauce.
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