In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/4 cup of the pasta water. While pasta is boiling, make your browned butter.

Melt butter over low heat in a medium-sized light coloured frying pan/skillet, keeping a close eye on it as it begins to bubble and foam. Swirl it gently while occasionally stirring. Once the foam subsides, pay attention to the colour. When it turns golden brown and develops a fried, nutty aroma, stir the shrimp through and add the garlic (the shrimp will stop the browning process). After about two minutes, add the wine and lemon juice; sauté for another minute or so. Season with salt and pepper to your tastes and the red pepper/chilli flakes. Continue cooking the shrimp (prawns) for a further 2 minutes, or until done. (Be careful not to over cook them, or they will turn rubbery)!

Stir the parmesan cheese into the pasta with the reserved water; stir the red chill flakes and herbs through the shrimp; combine the shrimp mixture in with the pasta.

Garnish with extra chopped parsley and basil, and optional red pepper/chilli flakes.