Put the cherry tomatoes, spring onion, chilli, garlic and olive oil in a heavy-based pan and cook over a medium heat until soft but not coloured. Season with pepper and cook until soft.
Add the spaghetti to a large pan of boiling salted water with the olive oil and cook until al dente.
Meanwhile add the prawns to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.
Drain the pasta and toss with the pasta sauce. Divide between warm plates, Serve immediately.
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