2 tsp olive oil
1 garlic clove, finely sliced
100ml/3½fl oz white wine
2 tbsp reduced-fat crème fraîche
juice ½ lemon (or to taste)
2 handfuls (150g) raw peeled prawns
small bunch chives, finely chopped
Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.