Bring a saucepan of salted water to the boil and cook the spaghetti according to the instructions on the packet, or until al dente. Drain then toss in a generous amount of olive oil and seasoning. Keep warm.
Meanwhile, bring the white wine to the boil and reduce by a third. Reduce the heat then add the shallot, garlic, lemon juice and prawns and cook just until the prawns are an even pink colour (if you are using larger prawns this will take longer). Stir in the cream and parsley then pour over the spaghetti. Mix well, sprinkle with Parmesan cheese and serve immediately.