Cook your pasta in a large pot of salted boiling water for about 8 minutes, just shy of al dente.
Season prawns with salt and pepper.In a large saute pan, over med high heat, add 1-1.5 tbsp oil.
Cook prawn on both sides, 2-3 minutes.Set prawns aside.
In the same pan, on med heat, add remaining oil.
Saute garlic, shallot, and chilli flakes, stirring often making sure it doesn't burn.
Lower head to med-low, then add cream and allow to simmer until cream thickens.
When cream as thickened, add pasta, prawns, lemon zest, parsley, and basil.Toss to combine.
Use chicken stock to adjust to desired consistency. If it's too wet, don't worry. The pasta will absorb the sauce.
Season with salt and pepper to taste.Remove from heat, squeeze in lemon juice, and give it one last toss.