Ingredients
150g king prawns (possibly better if raw)
150ml double cream
120ml white wine
175g spaghetti
Handful of parsley
Method
Heat the oil in a pan and add a generous third of the prawns cut into thin slices. Sauté.
Add the wine and let it evaporate somewhat. Then add the cream and simmer for 5 minutes, adjusting consistency if necessary. Meanwhile sauté the remaining whole pawns and cook the spaghetti.
Combine sauce and pasta, divide the prawns and scatter on top of each bowl with fresh parsley.