Shiitake and Prawn Pasta

 Remove heads, shells, and veins of the prawns. Set aside heads and shells.

Heat 1 1/2 tablespoons oil in a large frying pan. Sauté garlic, ginger, prawn meat, mushrooms, and turmeric for 5 minutes. Be careful not to overcook the mixture. Season with salt and pepper; set aside. 

In the same pan, heat 1 1/2 tablespoons oil. Sauté shrimp shells, shrimp heads, and shiitake stems. Add wine (or water or apple juice). Simmer on medium heat until liquid is reduced by half. Scoop out the shrimp shells and shiitake stems; discard. 

Add tomato sauce and half of the basil. Simmer on medium-low heat for 10 minutes or until thickened. 

Heat 1/2 tablespoon oil in a small frying pan. Quickly sauté cherry tomatoes just until the skins break. Add to the tomato sauce mixture.

Season with brown sugar, salt, and pepper. Add chilies or chili flakes, if using.

Place cooked pasta on a large serving platter. pour tomato sauce over pasta and top with the prawn-shiitake mushroom mixture. Garnish with basil and cilantro.