Cook the pasta until al dente and rinse. Add 2 teaspoons olive oil and mix to ensure it does not stick. (To cook pasta al dente, start by bringing a pot of water to a boil before adding the pasta. Then, after the pasta has been cooking for 6 or 7 minutes, taste a piece. If it is still crunchy, keep cooking it in 30-second intervals until it's firm but no longer crunchy.)
Blend together the ingredients for the prawn sauce.
Place butter in your frying pan, or wok, stir-fry prawns in the butter for 3 to 4 minutes on each side. Add salt, remove from pan and set aside.
In the same pan, fry the onions, ensuring you scrape up all the juices, bits and pieces for extra flavour.
Add the sauce from the blender and bring to the boil. Add the prawns and simmer for 2 to 3 minutes.
When this is done, add the boiled pasta and cream, stir well and allow the pasta to absorb all the awesome flavours.
Garnish with fresh coriander and black pepper before serving.