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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.