Ensure prawns are cleaned and deshelled.
Add olive oil, garlic, and chili flakes to a large, shallow sauté pan and heat on high. Briefly sauté, stirring frequently.
Carefully add the prawns and briefly sauté for approx. 30 sec.
Add tomatoes and continue sautéing on high heat until the tomatoes start to lose their shape.
Deglaze with white wine.
Add butter and stir continuously as the butter melts to emulsify the sauce, then remove from heat.
Slowly stir in 2/3 of the Parmigiano Reggiano to bind the emulsified sauce. The sauce should have a nice, smooth consistency to it that will lightly coat the pasta. If it appears to be too thin, you can add more butter or more cheese to increase the thickness as needed.
Stir in parsley once you have achieved a nice consistency.