Start by boiling a large pot of salted water and cook the spaghetti as per the package instructions until it's al dente. Once done, drain the pasta and set it aside.

In a large pan, heat the olive oil over medium-high heat. Add the chopped onions and minced garlic and sauté for a couple of minutes until they turn translucent. Then, add the sliced bell peppers and halved cherry tomatoes and cook for a few more minutes until the vegetables are soft and slightly caramelized.

To the pan with the sautéed vegetables, add the gochujang paste and chicken broth, and stir until everything is well combined. Reduce the heat to low and let the sauce simmer for about 5 minutes. Then, add the heavy cream and stir until the sauce is smooth and creamy. Add salt and pepper to taste.

In a separate pan, heat the olive oil over medium-high heat. Add the peeled and deveined prawns, red chili flakes, salt, and pepper, and cook for about 2-3 minutes on each side until they turn pink and slightly charred.

Add the cooked spaghetti to the pan with the gochujang sauce and toss until the pasta is well coated with the sauce. Add the cooked prawns on top of the pasta and serve hot.