Ingredients
1. Put the cream, wine, garlic, chilli flakes and lemon zest in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer for 5–10 minutes to reduce the sauce slightly.
2. Cook the pappardelle according to the packet instructions and drain.
3. Melt the butter in a large frying pan and cook the prawns for a few minutes on each side until pink and cooked through.
4. To serve: Toss the pasta and prawns through the sauce and serve with a sprinkling of parsley. Serves 4–6