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

Prepare the Shrimp: While the pasta is cooking, pat your peeled and deveined prawns completely dry with a paper towel. This is crucial for getting a good sear. Season them generously with salt and pepper.

Start the Sauce Base: Heat the olive oil in a large, heavy-bottomed frying pan or sauté pan over a medium heat. Add the chopped shallot and cook gently for 3-4 minutes until it has softened and become translucent. Add the sliced garlic and red chilli flakes and cook for another minute until fragrant. Be careful not to let the garlic burn, or it will become bitter.

Sear the Shrimp: Turn the heat up to medium-high. Add the seasoned prawns to the pan in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Don't overcook them! Once cooked, immediately remove the prawns from the pan and set them aside on a plate.

Deglaze the Pan: Pour the white wine into the hot pan. Let it bubble and scrape up any browned bits from the bottom of the pan with a wooden spoon—this is where so much flavour is. Allow the wine to reduce by about half, which should take 2-3 minutes.

Build the Sauce: Reduce the heat to low. Add about 120ml of the reserved pasta water to the pan and bring to a simmer. Add the cold, cubed butter and whisk it into the sauce until it melts and the sauce becomes creamy and slightly thickened. What works best for me is to swirl the pan constantly as the butter melts. For a full explanation of how pasta water works its magic, check out this great guide on emulsifying pasta sauces.

Combine Everything: Add the drained linguine directly to the pan with the sauce. Squeeze in the juice of one lemon and add the cooked shrimp and most of the chopped parsley. Use tongs to toss everything together thoroughly for about a minute, until the pasta is well-coated in the glossy sauce. If it looks a little dry, add another splash of the reserved pasta water.

Serve Immediately: Taste and adjust seasoning with more salt and pepper if needed. Divide the shrimp pasta among four warm bowls, sprinkle with the remaining parsley, and offer freshly grated Parmesan at the table, if you like. For other great family dinner ideas, you could try our Easy Ground Beef Tacos next week!