Defrost the prawns, rinse and dry. Cook the pasta according to the instructions on the packaging.
Heat the coconut oil in a large frying pan and sauté the onion until soft. Add oregano and minced garlic, and fry for another 1-2 mins.
Add prawns and fry for about another minute, stirring constantly, season with salt and pepper.
Add the cherry tomatoes and parsley, mix and fry for another half a minute.
Pour in the cream and bring to a boil. Simmer everything for about 1 minute until the sauce thickens, season with freshly ground pepper and salt as needed.
Add strained pasta and heat everything together.