Boil the water and add in your fusilli. It’s the perfect multitasking dish, they cook whilst you make the sauce.
Heat up a shallow pan and melt the butter. Once melted add in the chilli flakes and crashed clove of garlic.
Follow with the thawed prawns and sizzle for a few minutes and add in the cream.
Bring the heat up for a few minutes and add in the samphire. Give your sauce a good stir and add the lemon zest last.
Drain the pasta and slowly immerse in the sauce. You are ready to serve.