Bring the pasta water to a boil. In the meantime, peel and finely dice the onion, peel and chop the garlic. Generously salt the pasta water and cook the pasta until al dante.

Meanwhile, put the butter in a saucepan and melt it. Fry the prawns briefly on both sides then remove and set aside.

Sweat the onion cubes in the butter for 30 seconds before adding the garlic. After a few seconds, deglaze with the white wine and allow the sauce to reduce for a few minutes.

Pour in the cream and stir in the grated cheddar cheese. Bring the sauce to the boil, then add 2-3 teaspoons of fresh lemon juice and 1 teaspoon of fresh lemon zest to the sauce. Add in a dash of thyme for taste. Salt and pepper to taste.

Place the prawns in the sauce and allow them to steep. Drain the pasta and add directly to the sauce. Mix well and garnish with freshly ground pepper.

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