Spaghetti with garlic prawns and lemon cream
Photo by Babiche Martens
- 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.
- 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.
- Return the prawns to the sauce, taste for seasoning then toss through the cooked and drained spaghetti. Serve with basil leaves and parmesan.