Wash the lemon balm and pluck the leaves. Cut up to 8 leaves into strips. Peel lemon peel in zests. Squeeze lemon. Mix juice with mustard, honey and vinegar in a bowl.
Season with salt and pepper, stir in the oil bit by bit. In the meantime, prepare pasta in boiling salted water according to the instructions on the packet. Peel the prawns, except for the tail fin, and remove the intestines.
Wash the shrimps, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the prawns in it and add them to the vinaigrette with the lemon balm. Drain the pasta and mix with the vinaigrette.
Arrange on plates and garnish with some lemon peel and lemon balm leaves.