On Fridays I like making my 'Drunken prawns', looks and taste great and I could make it wearing a blindfold!
250g linguine or spaghetti
200g cooked and peeled king prawns
150ml single cream
2 tbsp chopped basil or coriander leaves
1) Cook the linguine according to packet, when its almost cooked through (normally about 8 mins)
2) Meanwhile, place the prawns in a pre-heated large wok/ pan, pour in the cream and the same amount of dry white wine (Soave or chardonnay are ideal), gently heat through, add the herbs (optional but nice!), season with salt and freshly cracked black pepper, add to the drained pasta and mix well, serve immediately in large bowls - ensure there is lots of liquid in each bowl as the pasta will soak it up quite quickly!
Serve with freshly baked rolls and enjoy.