Shrimp Scampi

Cook the linguine in a large pot of salted boiling water until al dente, then drain, reserving a cup of the pasta water.

Heat the olive oil and half the butter in a large frying pan over medium-high heat and cook the garlic for 30 seconds until fragrant.

Add the prawns and chilli flakes and cook for 3 minutes, turning once, until pink and opaque, checking with a meat thermometer for 63°C.

Pour in the white wine and lemon juice and simmer for 2 minutes to reduce slightly.

Remove from the heat and stir in the remaining butter until glossy, then toss through the drained linguine, loosening with the reserved pasta water.

Scatter with chopped parsley and season with salt before serving.