Serves 4

1 Tbs olive oil

4 spring onions, sliced

1 red chilli, sliced

2 garlic cloves, finely chopped

400g shelled prawns

250ml fresh cream

Salt and pepper

1 cup fresh or frozen peas

300g taglietelle or spaghetti pasta, cooked and drained

1 lemon, zested and juiced

4 Tbs chopped parsley

Heat oil in a pan then sauté spring onions until tender.

Add chilli, garlic and prawns, then saute until prawns are browned.

Add cream, peas and season then leave to simmer gently for 2 minutes.

Toss in the pasta, lemon zest, juice and parsley.

Serve immediately.