Bring a large saucepan of lightly salted water to a boil. Add linguini and cook for 8 to 10 minutes or until al dente. Drain, reserving 3 tablespoons pasta water.
Meanwhile,heat the olive oil and chilli oil in a wok or frying pan over medium-high heat. Mix in the prawns, peas, and garlic. Cook and stir for 2 minutes, until prawns are almost opaque. Remove from heat, and set aside in a bowl.
Pour the wine into the pan, and bring to a boil. Cook until reduced by one-third. Return prawns, peas, and garlic to the pan, stir in the reserved pasta water and continue to cook and stir until prawns are opaque. Remove from heat, and mix in the butter, lemon juice and basil. Toss with the cooked pasta to serve.