Defrost the prawns if necessary. Wash the wild garlic and blanch in boiling salted water for 1-2 seconds. Rinse immediately in cold water. Cut the prawns lengthwise at the back and remove the dark intestine.
Rinse shrimps cold and pat dry. Season with salt and pepper. Wrap each in a wild garlic leaf.
Cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, wash the lemons hot and dry them. Peel the zest of 1 lemon in thin strips using a zest ripper.
Then cut this lemon in half and squeeze it. Cut the second lemon into slices.
Heat 2 tablespoons of oil in a frying pan. Fry the wrapped prawns for about 3 minutes, turning them over. After 2 minutes, add lemon wedges and fry. Remove everything immediately, otherwise the lemon will make it bitter.
Add lemon juice and approx. 200 ml of pasta water. Stir in the remaining oil, season with lemon peel and pepper.
Drain the pasta and put it back into the pot with the sauce. Season to taste with salt and pepper. Serve the noodles with prawns and lemon wedges.