For the pasta with king prawns, peel and finely dice shallot and garlic and sauté in butter. Whisk in flour, add white wine, fish stock and creme fraiche and boil down to a creamy sauce.
Add saffron threads and simmer over low heat for 5 minutes. Season to taste with salt and pepper. Fry shrimp in hot butter for about 5 minutes.
Cook spaghetti according to package directions, drain and mix immediately with a little butter. Serve with the shrimp and saffron sauce on warmed plates and garnish with some mint.
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