Ingredients:

  • 12 oz Linguine (or Spaghetti)
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 5 lb Large Prawns/Shrimp, peeled and deveined
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • 4 Tbsp Unsalted Butter, divided
  • 1 large Shallot, finely diced
  • 6 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 3 Tbsp Fresh Lemon Juice
  • ¼ cup Fresh Parsley, roughly chopped
  • ½ cup Freshly grated Parmesan Cheese, plus extra for serving
  • Salt and Black Pepper, to taste

Instructions:

  1. Preparation: Pat the prawns dry and season lightly. Mince garlic and shallots, then zest and juice the lemon. Bring the salted water to a rolling boil. Add linguine and cook until al dente. Crucially, reserve 1 cup (240 ml) of the starchy cooking water before draining the pasta.
  2. Sear the Prawns: Heat 1 Tbsp olive oil and 1 Tbsp butter in a large sauté pan over medium-high heat. Add the seasoned prawns and cook for 1.5 to 2 minutes per side until just pink and opaque. Immediately remove the prawns from the pan and set them aside.
  3. Sauté Aromatics and Deglaze: Reduce the heat to medium. Add the remaining 2 Tbsp olive oil and 1 Tbsp butter to the pan. Add the minced shallots and cook until softened (about 2 minutes). Add the minced garlic and red pepper flakes; cook for just 60 seconds until fragrant. Pour in the white wine and bring to a rapid simmer, scraping up any browned bits (fond) from the bottom of the pan. Let the wine reduce by about half (approx. 2 minutes).
  4. Emulsify the Sauce: Add the reserved pasta water, lemon juice, and the final 2 Tbsp of cold butter to the pan. Increase heat slightly and whisk vigorously until the sauce thickens slightly and becomes creamy and opaque (the emulsion).
  5. Combine and Finish: Add the cooked linguine and stir well, coating every strand. Return the seared prawns, lemon zest, Parmesan cheese, and most of the fresh parsley to the pan. Toss gently for 30 seconds to heat the prawns through and ensure the sauce adheres beautifully. Taste and adjust salt and pepper if needed.
  6. Serve immediately, garnished with the remaining fresh parsley and a final sprinkle of Parmesan cheese.