1 Tbs olive oil
2 cloves garlic, crushed
20 prawns, approximately, or 5 each (depending on size) de-veined
1 cup cream
1/2 cup white wine
3 tsp lemon zest, finely grated
2 Tbs lemon juice
Salt and freshly ground black pepper
500g spaghetti or one packet to feed four
1 Heat a large pan, add the oil then the garlic. Add the prawns and cook quickly until just pink. Remove from the pan and set aside.
2 Put a large saucepan of salted water on to boil. Pour the cream and wine into the pan, add the lemon zest and juice. Let simmer while the spaghetti is cooking.
3 Return the prawns to the sauce, taste for seasoning then toss through the cooked and drained spaghetti. Serve with basil leaves and parmesan.