Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (a good mugful) of the starchy cooking water.

Start the Sauce: While the pasta is cooking, place a large frying pan or sauté pan over a medium heat. Add the olive oil and 50g of the butter. Once the butter has melted and is foaming, add the sliced garlic and red chilli flakes (if using). Cook gently for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let the garlic brown or it will taste bitter.

Cook the Prawns: Turn the heat up slightly to medium-high. Add the prawns to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes on each side, until they are pink and have curled into a 'C' shape. Do not overcook them.

Deglaze the Pan: Pour in the white wine and lemon juice. Let it bubble and simmer for about a minute, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon.

Bring It All Together: Using tongs, transfer the cooked pasta directly from its pot into the frying pan with the sauce. Add about 120ml of the reserved pasta water, the remaining 30g of butter, and most of the chopped parsley.

Emulsify the Sauce: This is the crucial step. Toss everything together vigorously for a full minute. I find that using tongs to continuously lift and turn the pasta helps the starchy water, butter, and wine combine to create a glorious, glossy sauce that coats every strand perfectly. If the sauce looks a little too thick, add another splash of pasta water until it reaches your desired consistency.

Serve Immediately: Taste and adjust the seasoning with more salt and pepper if needed. Divide the garlic butter shrimp scampi pasta among four warm bowls, garnish with the remaining fresh parsley, and serve straight away.