Spaghetti with prawns and lemon pepper butter

Ingredients

• 500g dried spaghetti
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 eschallot (or ½ a small brown onion), finely minced
• 16 large prawns, peeled but with tails intact
• salt, for seasoning
• 6 sprigs fresh thyme
• a dash of Noilly Pratt or other vermouth (optional)
• grated rind of 1 lemon, plus 1 tsp of the juice
• 75g butter, cut into 1cm cubes
• plenty of freshly ground black pepper