Bring a large pot of lightly salted water to a boil. Add linguine and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat and saute garlic about 1 minute. Mix in chicken stock, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix prawns, butter, parsley and basil into the saucepan. Cook 2 to 3 minutes, until prawns are opaque. Stir in the cooked linguine and continue cooking 2 minutes, until well coated.