Cut the peppers into strips and season with a little olive oil, salt and pepper. Roast in the oven for 10 minutes.
Once roasted, blend half the peppers with a little bit of water to create a thick sauce, setting the other half aside.
Fry the prawns with a little olive oil and a sprinkling of paprika.
Cook the pappardelle for 2 minutes in salted boiling water, drain and pour into the pepper sauce.
Mix in the remaining peppers and add a sprinkle of chopped parsley. Plate up and dress with the prawns.