Remove tomatoes from the vine, wash and chop. Cook the spaghetti according to the instructions on the back of the packet.
Sauté the prawns in the butter for 2 minutes, then add the cream and tomatoes.
Cook for another 4-5 minutes, adding a little more cream or milk if the sauce is too thick, and season with salt and pepper.
Drain the cooked pasta and toss it with the sauce to coat it. Add the chopped parsley, spring onion, lemon zest and shredded basil. Mix well and serve.