One of the things I love about cooking is its ability to inspire. Watching Nigella on the Food TV and hearing her talk about how amazing lemon zest is heated through oil, lead to the inspiration of this dish.
To make the sauce for this pasta see below. This sauce can be added to whatever pasta you like - bow-ties were what took my fancy.
In a frying pan, add olive oil (around 3 tablespoons). Into the oil add the zest of a full lemon, also grate some cloves of garlic, finely diced chili and whole fennel seeds. Start to heat the oil, the smell that will come off this mixture is really something. Once the oil is hot mix in prawns (shell off).
Roughly chop italian parsley and mint, throw half into the prawns and save half. Add 6 quartered cherry tomatoes, and some carpers to the prawns.
In a large bowl add the prawns to the drained pasta. In the pan you cooked the prawns in add a small amount of cream. Use a wooden spoon and make sure you get all of the flavour, off the bottom of the pan. Add the cream and the rest of the herbs to the bowl and toss it all together.
Put a heap of Parmesan on the pasta to finish.